Fiery Thai Chicken with Water Spinach and Bamboo Shoots

1.Heat coconut oil in a large wok or skillet over medium-high heat.

2.Add minced garlic, sliced lemongrass, red chilies, and green chilies. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

3.Add the chicken pieces to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned.

4.Stir in the bamboo shoots and water spinach. Cook for 2-3 minutes, or until the water spinach begins to wilt.

5.Pour in the fish sauce, lime juice, erythritol (if using), and chicken broth. Stir well to combine all ingredients.

6.Continue to cook for another 2-3 minutes, allowing the sauce to slightly reduce and coat the chicken and vegetables.

7.Taste and adjust seasoning if necessary. You may add more fish sauce for saltiness or lime juice for tang.

8.Remove from heat and transfer to serving plates.

9.Garnish generously with fresh sliced green onions and chopped coriander before serving.