Thai Chicken

Red peppers, peas, and chicken seasoned with ginger and garlic make a colorful Asian main-dish recipe that can be prepared in 30 minutes or less.

Thai Chicken
Servings: 4 Prep 15 mins Cook 9 mins


  • 2 tablespoons peanut oil
  • 1 piece ginger root (about 1 inch), finely chopped
  • 3 cloves garlic, peeled and chopped
  • 1 sweet red pepper, cored, seeded and sliced thin
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 8 ounce can silvered bamboo shoots
  • 1/2 cup coconut milk
  • 1 1/2 tablespoons Thai fish sauce
  • 1 teaspoon Asian chili paste
  • 1/2 teaspoon sugar
  • 1 1/2 cups frozen peas, thawed
  • 3 cups steamed white rice

Make It

1. In a large nonstick skillet, heat oil over medium-high heat. Add the ginger and garlic and cook for 30 seconds to 1 minute. Add red pepper and cook 1 minute, stirring a few times. Add chicken and stir-fry for about 4 minutes or until cooked through.

2. Add bamboo shoots, coconut milk, fish sauce, chili paste, sugar and peas. Stir to combine. Simmer for 3 minutes or until internal temperature of chicken reaches 160 degrees on an instant-read thermometer.

3. Serve over steamed rice.