THAI CHICKEN

THAI CHICKEN

2 tbs peanut oil
1 piece ginger root, finely chopped
3 cloves garlic, peeled and chopped
1 red bell pepper, cored, seeded and sliced thin
1 pound skinless boneless chicken breasts, cut into pieces
8 oz can slivered bamboo shoots
1/2 cup coconut milk
1 1/2 tbs Thai fish sauce
1 tsp Asian chili paste
1/2 tsp sugar
1 1/2 cups frozen peas, thawed
3 cups steamed white rice

In a skillet, heat oil. Add the ginger and garlic and cook 1 min. Add chicken
and stir fry until cooked through. Add bamboo, coconut milk, fish sauce, chili
paste, sugar and peas. Stir to combine. Simmer 3 min. or until 160 degrees on
thermometer. Serve over steamed rice. MAKES 4 SERVINGS