|Asian Chicken and Bamboo Stir Fry|
(it really did look appetizing in person!)
Originally we wanted to make a Thai recipe called "Moo Pad Prig No Mai" but we have quite a few packages of chicken tenderloins in the freezer from Costco and we didn't have time to shop in Chinatown this week for the Thai paste and kaffir lime leaves. We did however have some bamboo shoots in the fridge we wanted to use up.
This is by far our favorite way of cutting our chicken tenderloin, it really ended up nice and moist. Slice your chicken tenderloins very thin and at an angle. It'll look like most Thai dishes. If you don't like spicy food, you may want to leave out the chili pepper flakes and use only one tablespoon of chili paste. Also, if you aren't watching your sodium intake, go ahead and use an entire tablespoon of soy sauce (we used 1.2 T. low sodium soy sauce and 1/2 T. water).
We probably would've eaten this during Cruise even though it has oyster sauce and the sambal oelek, just not often. This dish was quick and easy!
1 lb. chicken tenderloin, washed, patted dry and cut into thin, flat strips
1 c. bamboo shoot strips, canned
2 T. sambal oelek
1 tsp. red chili pepper flakes
1 T. fish sauce
1/2 T. low sodium soy sauce
1/2 T. water
2 T. oyster sauce
1/2 t. natural sweetener
Mix fish sauce, soy sauce, water, oyster sauce and natural sweetener in a bowl and set aside. Heat wok over high heat. Spray pan with a little bit of olive oil spray. Add sambal oelek and chili pepper flakes. Stir until fragrant. Add chicken and stir fry 4-6 minutes or until chicken is cooked. Add bamboo shoots and stir fry for a minute. Add fish sauce mixture and stir fry for another 2-3 minutes. Serve immediately.
Enjoy...we sure did!