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Unique Thai/Chinese Fusion Recipe with Chicken and Lime

This is one of my favorites, because it’s combines the salty, sweet and sour taste so common in Thai cooking. It is not exclusively Thai, but is more of a Thai/Chinese fusion dish.
In Thailand, they often use tamarind paste to create this sour effect, but this can be hard for many people to find, and it requires a longer cooking time to blend well.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. Skinless boneless Chicken Breast, sliced and tossed with a little cornstarch and oil.
  • 1 large thinly sliced Onion.
  • 1 large thinly sliced Red Pepper
  • 1 can Bamboo Shoots drained
  • 2-3 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
  • Garnish with Cilantro if desired.
Sauce:
  • 2 Tbsp. Fish Sauce
  • 1 Tbsp Golden Mountain 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. Red Boat is good also, but it is from Vietnam.

Equipment

  • Wok

Method
 

  1. 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.
  2. Now add the chicken and stir-fry just until the pinkness is gone. This takes only about 2 to 3 minutes. Remove from the pan and set aside.
  3. 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.

Notes

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