1kgboneless and skinless chicken breastscut into bite-sized pieces
4banana shallotsthinly sliced
3red bird’s eye chillideseeded and thinly sliced
8garlic clovesthinly sliced
4tbspvegetable oil
2tbspsugar
2tbspsoy sauce
2tbspoyster sauce
2tbspfish sauce
300mlchicken stock
2small bell pepperssliced in stripes
100gbeansprouts
50gsugar peassliced in stripes
1potbasilor Thai basil, about 30-40g
To serve
Rice of your choice, basil leaves to serve
Instructions
Prepare the ingredients. Cut the chicken in bite size pieces.
Heat a wok over a high heat and add the oil, chili and shallots. Fry for 1-2 mins until lightly colored. Add the garlic and chicken, and stir-fry for 3 mins until browned all over.
Add the sugar, soy, oyster and fish sauce. Stir-fry for 1 min, turning often. Add the stock and bring to the boil.
Add the bell peppers. Reduce the heat, cover and cook for 15 mins.
Add the beansprouts, sugar peas and basil. Stir and cook for a about 3mins.
Serve the chicken over a plate of fluffy rice of choice and garnish with some additional basil leaves. I added some pappadums to crunch things up. Enjoy!The Joy of Cuisine!
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Nutrition
Calories: 380kcal
Keyword comfort food, fish sauce, food box, oyster, Quick, stir-fry, week night