In Thailand, they often use tamarind paste to create this sour effect, but this is hard for many people to find, and it requires a longer cooking time to blend well.
This is one of my favorites, because it’s combines the salty, sweet and sour taste so common in Thai cooking. It is not common in this form on most Thai menus, but is more of a fusion dish.
¾ lb. Skinless, boneless Chicken Breast, sliced
1 large thinly sliced Onion.
1 large thinly sliced sweet Red Pepper
1 can Bamboo Shoots, drained
2 Tbsp. of Peanut or another Vegetable oil
3 cloves chopped Garlic
2-inch piece of fresh Ginger Root, sliced very thin.
1-2 Thai Chili, chopped
Sauce, this will be added towards the end of the cooking process.
3 Tbsp. Fish Sauce
1 Tbsp. White sugar or brown sugar or palm sugar
Juice from one lime
Hint: I prefer the “Three Crabs” or “Tra Chang” brand, as it is very flavorful but not too salty compared to others I’ve tasted.
Start the heat under your wok, or a large skillet may also be used. The key is to heat the pan before you add the oil. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Now you need to work fast, and keep stirring so this doesn’t burn or brown. Garlic can become very bitter when burned.
Now add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes. Remove from the pan and set aside.
Add the onions and peppers, and cook until they soften slightly and then add the bamboo shoots. Add the sauce that you prepared earlier. Stir this in and cook for 1 to 2 minutes at the most and add back the chicken and cook for an additional 1 minute. Serve with steamed rice.
Note: Brown rice is not as common in Thailand, and most other places I’ve been to in Asia. However, it can certainly be substituted as desired. I prefer the Thai Jasmine Rice. It is a unique flavor, and goes very well with any Asian dish. Update: Latley, I have been seeing a lot of Brown Thai Jasmine Rice and I can highly recommend it.