Thai Style Chicken

Ingredients

• 2 chicken breast, 470g
• a pinch of salt
• a pinch of black pepper
• 2 tbsp of oil
• 1 red onion
• 1 red bell pepper
• a few white cabbage leaves
• 3 spring onion
• 2-3 garlic cloves
• 1 red chilli, medium spice
• a pinch of dried ginger
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 2 tbsp dark soy sauce
• 2 tbsp brown sugar
• 2 tbsp of lime juice

For serving

• Basmati rice, cooked

Garnish

• some white cabbage, shredded
• a sprig of spring onion, chopped

Method

Start by mixing the oyster sauce, fish sauce, soy sauce, brown sugar, lime juice, and dried ginger in a bowl. Set this sauce mixture aside.

Clean and cut the chicken breast into bite-sized pieces, and season them with salt and black pepper. Allow the chicken to marinate briefly.

Prepare the vegetables: peel and chop the onion into large chunks, cut the red pepper into pieces, chop the spring onions, and slice the chilli. Chop the cabbage leaves into bite-sized pieces and mince the garlic.

Heat the oil in a large frying pan. Add the red onion and fry for 1-2 minutes. Then, add the sliced chilli and stir-fry briefly. Add the minced garlic and continue frying until fragrant.

Add the marinated chicken pieces and cook, stirring frequently, until they are fully cooked through.

Next, add the red pepper, cabbage, and spring onions, stir-frying for another 4-5 minutes until the vegetables are tender but still crisp.

Give the sauce a quick whisk and pour it into the pan.

Mix everything thoroughly and cook for a short while longer. Your Thai chicken is now ready to serve.

Serving suggestion

Serve the dish warm with rice.

Sprinkle some chopped spring onions over the top for garnish.

Add some shredded white cabbage on the side for a crunchy contrast.