Excellent Thai Chili Chicken!!!

Excellent Thai Chili Chicken!!!

When the weather is scorching hot, I like to make myself some mint and lemon tea.  I went to the farmers market last week and got a whole bunch of fresh mint. There were so much mint that I couldn’t use up, so I decided to make this Thai chili chicken using the leftover mint leaves, a recipe that I adapted from my favorite Thai cookbook “Thai Cooking Made Easy.”

Many people love Thai food because every bite is bursting with flavors. The four pillars of Thai flavors: salty, sweet, sour, and spicy are dancing in the mouth as we sink our teeth into scrumptious Thai dishes. There is no exception with this Thai chili chicken recipe. I love that the mint leaves impart the iconic minty aroma and nuance to the chicken dish, while the coconut cream lends a rich note to the dish.

Ingredients:

2 tablespoons oil
1 teaspoon garlic, minced
6 oz chicken breast, cut into strips
1 cup bamboo shoots, sliced into thin pieces
1 red chili, sliced into thin strips
1 cup fresh mint leaves
Squirts of lime juice

Sauce:

2 tablespoons fish sauce
1 teaspoon sugar or to taste
2 teaspoons chili sauce (I used Rooster brand chili garlic sauce)
4 tablespoons thick coconut milk or coconut cream

Method:

1. Mix the Sauce ingredients in a small bowl and set aside.
2. Heat up a wok with cooking oil and add garlic until aromatic.
3. Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
4. Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.