Wok cooking is quick and easy in Thailand. Every house has one and stir-fries are quick and healthy. Chicken is always available and is eaten by all ethnic groups. This recipe will take 15 minutes to prepare and another 10 minutes in the cooking.
| Ingredients | Serves 3-4 |
| Soy sauce | 3 tbspns |
| Lime juice | from ½ lime |
| Garlic, finely chopped | 1 clove |
| Fresh ginger, grated | 3cm piece |
| Chicken breasts, sliced skinless | 3 |
| Peanut oil | 2 tbspns |
| Red chilli | sliced 1 |
| Shallots, finely sliced | 3 |
| Baby pak choi, quartered | 3 |
| Red bell pepper sliced | 1 |
| Yellow bell pepper sliced | 1 |
| Bamboo shoots | 225 gm can drained |
| Fresh coriander chopped | ½ cup |
Cooking Method
Mix the soy sauce, lime juice, garlic and ginger in a bowl. Add the sliced chicken, stir to coat, and leave to marinate for 30 minutes to one hour.
Heat the oil in the wok over a high heat and brown the chicken for 3 minutes. Add the chilli, shallots, pak choi, red and yellow bell peppers and any leftover marinade, and fry for six minutes more until the chicken is cooked through.
Add the bamboo shoots and warm them through. Stir through the coriander leaves, squeeze some lime juice over, and serve with boiled rice.
