One of my favorite Thai dishes that I learned how to make in one of my Thai cooking classes recently. This one is so simple and good! Better than take-out!
You can see the vlog of our full Thailand trip here.
Ingredients (1 person)
100 g / 3.5 oz Chicken breast
2 Garlic cloves
100 g / 3.5 oz Red bell pepper
50 g / 1.8 oz Onion
30 g / 1.1 oz Cashew nuts
1 tbsp Olive oil
80 g / 2.8 oz Rice
1 tbsp Spring onion (optional)
For the sauce:
1 tbsp Oyster sauce
1 tbsp Soy sauce
1 tbsp (thick) Sweet soy sauce (kecapmanis)
1tbsp Fish sauce (optional)
Macros (total)
Protein: 38 g
Fat: 32 g
Carbs: 99 g
Energy: 836 kcal
Instructions
1. Cook the rice separately.
2. Heat the olive oil in a pan. Add the diced chicken breast and stir-fry until golden brown.
3. Meanwhile cut the red bell pepper and onion into half rings.
4. Add the tablespoons of sauce, red bell pepper, onion and garlic and stir-fry for a couple of minutes over medium-high heat.
5. Finally, add the cashew nuts and spring onion.
6. Serve directly with rice.
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