Easy Meals With Video Recipes By Chef Joel Mielle

Maximum flavour with fresh ingredients, easy chicken recipe.

Thai cuisine is all about lightly prepared dishes with strong aromatic flavours. Stir-fries which came from China, need a very hot wok having a small amount of oil. The heat seals within the flavours along with the textures. Most stir-fries include a good amount of crunchy vegetables, they're fast, all to easy to prepare and for that reason delicious. This chicken recipe was cooked inside a wok, however you may do it within a frying pan. The hotter the flame better the results. I used cashews and sugar snap peas to the extra crunch, but you can even use snow peas. You will need oyster sauce and soy sauce available from Asian stores or Asian sections in supermarkets. Coconut oil is the foremost choice for frying but any vegetable oil may also work. Serve over coconut rice to the Thai authentic flavour.

Ingredients

6 White medium mushrooms

½ cup bean shoots

1 few fresh Corriander

1 Kaffir lime leaf

6 tbsp oyster sauce

2 tbsp soy sauce

4 tbsp coconut oil

Step 1

Slice the chicken breasts into thin slices width wise. Add to a bowl while using soy sauce and minced garlic cloves. Mix well and refrigerate. A few minutes is sufficient but the longer better.

Step 2

Peel and slice the carrot into Julienne (fine lengths) put aside. Trim the spring onions, eliminate the roots and slice finely, put aside. Top and tail and string the sugar snap peas or snow peas, reserved. Trim the chili, remove seeds and chop very finely. Peel the red onion, cut by 50 % and slice just one half finely, schedule. Remove he stem through the centre in the kaffir lime leaf by cutting which has a knife. Then cut lengthwise, then widthwise as fine that you can, reserve. Peel and grate the fresh ginger, reserved.

Step 3

Place a wok or frying pan over your burner, add two tbsp of coconut oil, turn warm full. Once oil is hot, add the marinated chicken. Cook chicken a few momemts until done then set aside inside a bowl. Keep the same wok for your vegetables, no requirement to clean unless it's burnt.

Step 4

To your wok, add two tbsp of coconut oil, generate heat to full. Add the chili, then ginger and kaffir lime. Cook thirty seconds. Add your complete vegetables, beginning from onion, carrots, mushrooms, sugar snap peas, spring onion plus the cashews. Add the zest of 1 fresh lime and mix well. cook for one minute. Add the bean shoots and several freshly chopped coriander leaves. Return the cooked chicken and juices towards the wok, add the oyster sauce and toss or mix approximately high heat (if too thick include a little water).

Step 5

Little Tips

Serve with coconut rice.

By Joel Mielle

Preparation Time: 20min

Cook Time: 8min

Ready Time: 28min

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