This recipe came 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 chilli together. As usual, if this is a little hot for your taste, you can reduce the amount of chilli and remember to remove the seeds before combining!
| Ingredients | serves 4-6 |
| Chicken breast fillets (sliced thin) | 500 gm |
| Onion (sliced) | 200 gm |
| Red capsicum | 100 gm |
| Green capsicum | 100 gm |
| Basil leaf (chopped) | 5-6 |
| Garlic | 2 cloves |
| Chilli (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 chilli 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 serve with steamed rice.
