Red Chili Sauce Chicken

Use any kind of white meat for this…it is very versatile and a quick stove top dinner.

1 tbsp canola oil
454 g boneless, skinless chicken breast, thinly sliced
4 cloves garlic, minced
2 tbsp red curry paste
3 tbsp fish sauce
227 g long beans, chopped into 1 inch pieces
1 red bell pepper, chopped
1 can bamboo shoot strips
1 cup vegetable broth
1 tsp brown sugar
180 g rice noodles
1 tbsp sesame oil
2 tbsp fresh basil, chopped
1/4 cup cashews chopped

• In a large skillet or wok, heat oil over medium high heat.  Cook, chicken and garlic for 2 minutes.  Add curry paste and fish sauce and cook for 2 minutes.  Remove to plate.
• Add beans, pepper and drained bamboo shoots. Pour in broth; cover and steam for 5 minutes.  Uncover and return chicken and accumulated juices to skillet with brown sugar and cook, stirring for 2 minutes or until well coated and chicken is no longer pink.
• Meanwhile in a sauce pan of boiling water, cook noodles for 2 minutes. Drain well and return to pot.  Toss with oil and basil to combine.
• Spread noodles over shallow bowl or platter and top with turkey mixture.  Sprinkle with cashews.  Let stand for 2 minutes for juices to absorb into the noodles before serving.