Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g chicken breast fillet (s)
- 2 cloves garlic)
- 1 red pepper (s)
- 2 tablespoons oil
- 2 tablespoon soy sauce
- 2 tablespoon peanut butter
- 1 tablespoon curry
- 400 ml coconut milk
- 1 small Glass bamboo shoot (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into approximately 1 cm wide slices. Cut the garlic cloves and red pepper into small cubes.
- Heat 2 tablespoons oil in a pan or wok over medium-high heat.
- Add the chicken and garlic to the hot oil and fry for 3 minutes until starting to brown.
- Add the red pepper, soy sauce, curry, coconut milk, and peanut butter to the pan.
- Reduce heat to low and simmer for 5 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
- Drain the bamboo shoots and add them to the pan. Stir and simmer for 1 minute to heat through.
- Season with salt and pepper to taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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