Spicy Thai Chicken Stir Fry
2 tsp light soy sauce *
1 tsp dark soy sauce *
2 tsp fish sauce
1 tbsp Oyster Sauce
1 tsp sugar
2 tbsp cooking oil (I usepeanut or vegetable oil)
3 Thai or birds eye chillis or other small hot red chilli, finely chopped
4 garlic cloves, finely chopped
1 small onion, halved and sliced
500g / 1 lb ground chicken (mince)**
3 shallot / scallions stems, chopped into slices
1 cup coriander/cilantro leaves, loosely packed
1. Mix Sauce in a bowl.
2. Heat oil in a wok or skillet over high heat. Add chilli and garlic, cook for 15 sec. Add onion and cook for 45 sec. Add chicken and cook until it turns from pink to white.
3. Add Sauce and cook until the liquid mostly evaporates – about 1 ½ minutes.
4. Toss through scallions, then coriander/cilantro. Serve with rice.
* Can use just light soy sauce but colour won’t be as dark as the photo
** Can use any chillis you want, or even stir through jar minced chillie or Sriracha into the Sauce instead of chopping fresh chilli.
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