This recipe comes from a very talented Thai chef who worked in restaurants overseas. It is a very traditional Thai recipe and one that is easy to do. A true ‘wok’ dish, it has a tantalizing flavor that comes from the combination of so many items. By the way, it is important to crush the garlic and chili together. As usual, if this is a little hot for your taste, you can reduce the amount of chili and remember to remove the seeds before combining! You can also substitute pork for the chicken.
| Ingredients | serves 4-6 |
| Chicken breast sliced | 500 gms |
| Onion sliced | 200 gms |
| Red capsicum | 100 gms |
| Green capsicum | 100 gms |
| Basil leaf (chopped) | 5-6 |
| Garlic | 2 cloves |
| Chili (red) | 3-4 |
| Vegetable oil | 4 tbspns |
| Fish sauce | 4 tbspns |
| Sugar | 1 tbspn |
| Oyster sauce | 1 tbspn |
Cooking Method
Add oil to the wok and heat. Crush the garlic and chili together and add to the oil and fry quickly. Now add the sliced chicken and stir fry until cooked (do not overcook). Add the onion and the capsicum until cooked, followed by the sugar, fish sauce and oyster sauce. Finally, add the basil leaf and stir for one minute and then serve with steamed rice.
