Take-Out Style Spicy Thai Chicken With Bamboo Shoots

8 servings
35 min

To be honest, I’m still looking for the perfect way to make authentic , take-away style, sticky Chinese chicken, but if you're just looking for a quick version, this can be the perfect solution. And not only is it incredibly fast to prepare but it is also very simple, because all you have to do is season the chicken, roast it, and pour all the ingredients for the sauce into the pot. I love to eat it with rice noodles on the side, but if you don't have any at home, feel free to cook just some rice, it’s also a perfect garnish.

Take-Out Style Spicy Thai Chicken With Bamboo Shoots

Recipe details

  • 8  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 4 chicken breasts, cut into stripes
  • 2 eggs, beaten
  • 2 Tbsp. cornstarch
  • 1 tsp. smoked paprika, ginger, cumin, garlic powder, turmeric
  • salt and pepper
  • olive oil
  • 1-2 shallots, thinly sliced
  • sesame seeds
  • 1/2 cup of thai chili sauce (or chili sauce of your choice)
  • 2 Tbsp. honey
  • 5 Tbsp. low sodium soy sauce
  • 5 Tbsp. soy sauce
  • 1 Tbsp. fish sauce (optional(
  • bamboo shoots
  • 1 bell pepper, thinly sliced
  • basmati rice or rice noodles for serving

Instructions


Mix the chicken together with the eggs, cornstarch and all the spices.
Heat some olive oil in a large pan. Add shallots and cook until caramelized. Add chicken and roast until nicely crispy (about 5-10 minutes). Add the pepper and bamboo shoots, sprinkle with sesame seeds. Add the sauces, and cook until it thickens (another 5-10 minutes).
Serve with rice noodles or basmati rice (or both).

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