Instructions: Heat oil in wok, add garlic, ginger, capsicum and shallots and cook for 2 minutes. Add chicken and soy sauce and cook until chicken browns. Reduce heat and add the coconut cream and bamboo shoots. Steam for 2 minutes stirring occasionally.

Add sweet chilli sauce with ginger and stir again for 1 minute. Remove from heat and serve with steamed rice.

NOTES : Ready in 15 to 20 minutes.

Serves 2.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.