Thai Chili Sauce Chicken Stir-fry
Summary Not available
- 700 g breast (sliced into 15 mm thick pieces)
- 1 tbsp cornstarch
- 3 tbsp oil
- 3 garlic cloves
- 2 onion
- 1 pepper (thinly sliced )
- 5 scallions (thinly sliced )
- 2 tbsp soya Sauce
- 1 tbsp fish sauce
Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil
Mix well and set aside
Heat a wok over high heat until smoking
Add 2 tablespoons of oil, and the chicken
Stir-fry the chicken for 1-2 minutes, until well-seared
Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce
Stir-fry for another 2 minutes
Serve with steamed jasmine rice
No extra notes