2 tbsp kecap manis (Indonesian soy sauce, from Waitrose and Asian supermarkets)
1 tbsp soy sauce
Juice of ½ lime, plus extra to serve
1 garlic clove, finely chopped
3cm piece fresh ginger, grated
3 skinless free-range chicken breasts, sliced
2 tbsp groundnut oil
1 red chilli, sliced
3 shallots, finely sliced
3 baby pak choi, quartered
1 red and 1 yellow pepper, sliced
225g can bamboo shoots, drained
Bunch fresh coriander, chopped
METHOD
Mix the kecap manis, soy sauce, lime juice, garlic and ginger in a bowl. Add the chicken, stir to coat, and leave to marinate for up to 30 minutes.
Heat the oil in a wok or large frying pan over a high heat and brown the chicken for 3 minutes. Add the chilli, shallots, pak choi, red and yellow peppers and any leftover marinade, and fry for 6 minutes more until the chicken is cooked through.
Add the bamboo shoots and warm them through. Stir through the coriander leaves, squeeze some lime juice over, and serve with boiled rice.
