Thai-Spiced Chicken with Zucchini

Thai-Spiced Chicken with Zucchini

Preparation Time: 15 minutes
Cooking Time: 10 minutes

• 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

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.