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.
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.
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° on an instant-read thermometer.
Serve over steamed rice.