Simply delicious, one of my favourite Thai dishes
Serves
1
Prep time
6 Minutes
Cooking time
6 Minutes
Ingredients
- 1 tablespoon cooking oil
- 1 (120g) thigh fillet, cut into bite size pieces
- 1 clove garlic, grated
- 1 tablespoon chopped onion
- 1 small mushroom, quartered
- 1 cheek red capsicum, cut into chunks
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon chilli paste
- 1 teaspoon palm sugar
- 40ml chicken stock
- 2 dried red chillies, cut into 1/3’s
- 1 green shallot, sliced
- 1 tablespoon roasted cashews * see note
Method
- Heat oil in wok over medium heat
- Add the garlic and chicken, stir until brown on all sides
- Add onion, mushroom and capsicum, cook for 1 minute
- Add soy sauce, oyster sauce, chilli paste and palm sugar
- Stir fry until chicken is cooked
- Add chicken stock, dried chillies, green shallot and cashews
- Cook for 1-2 minutes
- Serve with steamed rice. Enjoy!
Note: Roast the cashews by dry frying in a small pan over medium heat for 1-2 minutes
Cooked rice can be frozen in portions ready to use in dishes like this one
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