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Chicken Thai Style


10 ounces chicken breast, skinless, boneless sliced
1/2 cup sliced bamboo shoots
1/2 cup sliced red pepper
1 fresh jalapeno, sliced
2 stems Thai basil
1 tablespoon chili paste with sweet basil leaves (can be found at Thai/Asian groceries)
2 tablespoons Thai fish sauce
1/2 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon chopped garlic
1/2 cup chicken stock
1 tablespoon soybean oil

Marinate the chicken with cornstarch and soy sauce and set aside. In a nonstick frying pan on high heat, heat soybean oil and garlic. Cook until garlic is golden brown, add marinated chicken. Stir fry for 2 to 3 minutes. Add chili paste, Thai basil, fish sauce and jalapeno. Fry for another 3 minutes and add chicken stock according to dryness. Add bamboo shoots and red pepper. Cook for another three minutes and serve with white rice on the side.




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