1 tablespoon extra-virgin olive oil |
1 teaspoon toasted sesame oil(optional) |
1 small purple onion, thinly sliced |
1 small red bell pepper, thinly slices |
3 garlic cloves, minced |
1 inch piece of fresh ginger, peeled and grated |
8 ounces sliced shitake mushrooms |
1 (6-ounce) can bamboo shoots, drained |
2 tablespoons creamy peanut butter |
2 tablespoons brown sugar |
2 cups shredded cooked chicken |
1 (13 ½) can coconut milk |
2 cups chicken stock |
1 teaspoon Chinese five-spice powder |
1 tablespoon fish sauce |
1 lime, juice and zest |
Garnish |
2 tablespoons chopped green onions |
2 tablespoons chopped cilantro |
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