Thai-Spiced Chicken with Zucchini

Thai-Spiced Chicken with Zucchini

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (serves 4):

  • 350 g chicken breast fillets
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 2.5 cm fresh root ginger, finely chopped
  • 1 small fresh red chili, deseeded and finely chopped
  • 1 tablespoon Thai seven-spice seasoning
  • 1 red capsicum (pepper), deseeded and sliced
  • 1 yellow capsicum, deseeded and sliced
  • 2 zucchini (courgettes) thinly sliced
  • 250 g (8 oz) can bamboo shoots, drained
  • 2 tablespoon dry sherry or apple juice
  • 1 tablespoon light soy sauce
  • black pepper
  • 2 tablespoons chopped fresh coriander
  • extra coriander to garnish
  • hot noodles to serve

Cooking Directions:

  1. With sharp knife cut the chicken breasts into thin stir-fry strips.
  2. Heat the oil in a non-stick wok or large frying pan.
  3. Add the garlic, ginger and chili and stir-fry for 30 seconds to release the flavours. Add the chicken and Thai seasoning and stir fry for 4 minutes or until the chicken has coloured.
  4. Add the capsicums and zucchini and stir fry for 1-2 minutes, until slighlty softened.
  5. Stir in the bamboo shoots and stir fry for another 2-3 minutes, until the chicken is cooked through and tender. Add the sherry or apple juice, soy sauce and black pepper and sizzle for 1-2 minutes.
  6. Remove from the heat and stir in chopped fresh coriander. Garnish with more coriander and serve with hot noodles.

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