SPICY BAMBOO SHOOTS RECIPES

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TAKE-OUT STYLE SPICY THAI CHICKEN WITH BAMBOO SHOOTS ...



Take-Out Style Spicy Thai Chicken With Bamboo Shoots ... image

Provided by Confession of a Cooking Freak

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 16

4 chicken breasts, cut into stripes
2 eggs, beaten
2 Tbsp. cornstarch
1 tsp. smoked paprika, ginger, cumin, garlic powder, turmeric
salt and pepper
olive oil
1-2 shallots, thinly sliced
sesame seeds
1/2 cup of thai chili sauce (or chili sauce of your choice)
2 Tbsp. honey
5 Tbsp. low sodium soy sauce
5 Tbsp. soy sauce
1 Tbsp. fish sauce (optional(
bamboo shoots
1 bell pepper, thinly sliced
basmati rice or rice noodles for serving

Steps:

  • Mix the chicken together with the eggs, cornstarch and all the spices.
  • Heat some olive oil in a large pan. Add shallots and cook until caramelized. Add chicken and roast until nicely crispy (about 5-10 minutes). Add the pepper and bamboo shoots, sprinkle with sesame seeds. Add the sauces, and cook until it thickens (another 5-10 minutes).
  • Serve with rice noodles or basmati rice (or both).

SPICY CHICKEN WITH BAMBOO SHOOTS - ASIAN RECIPES



Spicy Chicken with Bamboo Shoots - Asian Recipes image

The crunchy texture of bamboo shoots added to the bold flavors of kaffir lime leaves and Thai chillis, make this delicious, spicy chicken dish a must-try!

Provided by AsianInspirations

Total Time 15S

Prep Time P

Yield 1-2

Number Of Ingredients 11

400g chicken breast fillets
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
1 can Valcom Bamboo Shoot Slices (julienned)
1 tbsp Squid Fish Sauce
2 tsp sugar
½ cup water
2 tbsp young pepper corn (optional)
2 tbsp Valcom Kaffir Lime Leaves
1 red chilli (julienned)
1 cup fresh basil leaves

Steps:

  • To Cook Boil half a pot of water and poach the chicken fillets for 2 mins. Set aside and let it cool down before slicing thinly. Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins. Add the chicken and stir-fry over high heat until cooked. Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute. Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat. Serve with rice.

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