Thai Coconut Chili Chicken

This dish is easy, quick and very tasty as well.  I am in love with Thai dishes, but have found some of them rather involved, I love a dish I can make quickly and still have the wonderful Thai taste, this is one of those.


1 lb or so of cut up chicken ( tenders or thighs boneless)
5 cloves of crushed or diced garlic
2-3 T coconut oil
1 10oz cup of bamboo shoots drained.
1 t or so of sucanat or organic cane juice or granulated honey
1 1/2 t of chili paste
1 green onion cut up in small pieces
All of the white part of a leek sliced in thin rings and separated and 5 thin slices of the green top.

First cut up all ingredients, as you are almost done cutting, begin heating a wok or cast iron skillet over a med high heat.

 Once it is hot enough to make a drip of water dance, add  the coconut oil.  Then add in the chicken and the garlic.  Stir fry until chicken is cooked through and garlic is fragrant.

Then add in the bamboo shoots ( drained) heat though. While that is heating combine the fish sauce, sugar or sucanat or honey and chili paste and mix together.  Then add these to the skillet or wok.

Heat through and add in the remaining ingredients. 

Stir fry for about a minute and serve.

Optional-  May also add in a couple of T of coconut milk, or 6 fresh mint leaves or 1/4 of a red pepper.  If you add the coconut milk or mint leaves add at the end with the remaining ingredients.  If you add the red pepper add at the same time as the bamboo shoots.