Ingredients:
3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
4-5 cloves garlic, chopped fine
1/2 to 3/4 tsp. dried crushed chili (chili flakes)
1/2 small red bell pepper: sliced
1/2 small green pepper: sliced
2-3 tablespoons vegetable oil
1teaspoon white vinegar
3-4 tablespoon cornflour
1teaspoon red chilli powder
1tablespoon white sesame
STIR-FRY SAUCE:
2 tablespoons oyster sauce
1 tablespoon dark soya sauce
1/2 tablespoon green chilli sauce
1/2 tablespoon sweet chilli sauce
1 tablespoon lime juice
1 tablespoon black pepper powder
Salt and sugar: as per taste
Method:
Cut and wash the chicken pieces properly.
Mix vinegar,cornflour,salt and red chilli powder together to make a thick batter.Put the chicken pieces into it.Marinate for 1-1.5 hours.
Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside while you prepare your other ingredients. Set remaining stir-fry sauce aside.
Heat a wok or large frying pan over medium-high heat. Add oil,fry the marinated chicken pieces and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken
Stir-fry until chicken turns opaque (3 minutes).
Add the bell peppers and 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
Finally,add the lime juice and white sesame.Mix for a while.Switch off the gas oven.
Serve it hot with Thai rice or Thai noodles.
3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
4-5 cloves garlic, chopped fine
1/2 to 3/4 tsp. dried crushed chili (chili flakes)
1/2 small red bell pepper: sliced
1/2 small green pepper: sliced
2-3 tablespoons vegetable oil
1teaspoon white vinegar
3-4 tablespoon cornflour
1teaspoon red chilli powder
1tablespoon white sesame
STIR-FRY SAUCE:
2 tablespoons oyster sauce
1 tablespoon dark soya sauce
1/2 tablespoon green chilli sauce
1/2 tablespoon sweet chilli sauce
1 tablespoon lime juice
1 tablespoon black pepper powder
Salt and sugar: as per taste
Method:
Cut and wash the chicken pieces properly.
Mix vinegar,cornflour,salt and red chilli powder together to make a thick batter.Put the chicken pieces into it.Marinate for 1-1.5 hours.
Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside while you prepare your other ingredients. Set remaining stir-fry sauce aside.
Heat a wok or large frying pan over medium-high heat. Add oil,fry the marinated chicken pieces and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken
Stir-fry until chicken turns opaque (3 minutes).
Add the bell peppers and 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
Finally,add the lime juice and white sesame.Mix for a while.Switch off the gas oven.
Serve it hot with Thai rice or Thai noodles.
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