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Spicy chicken
Method
- In a medium bowl, coat the chicken pieces with 2 tbsp of oil, salt and pepper.
- Stir fry until browned. Remove from heat.
- Add 2 tbsp of oil to wok.
- Fry onion, garlic, and lemongrass until a nice aroma arises.
- Add green chillies, jalapeno, stir-fry sauce, and 4 tbsp diluted vinegar and boil.
- Add chicken and oyster sauce and heat through.
- Serve hot with plain white rice.
Ingredients:
1 ½ cups of boneless and skinless chicken breasts, cut in ¾-inch cubes
4 tbsp vegetable oil
2 stalks of lemongrass, chopped (inner white stalk and bulb only)
1 red onion, finely chopped
2 tsp garlic, minced
2 tbsp rice vinegar diluted in 2 tbsp water
½ cup Thai stir-fry sauce
1 large jalapeno, chopped and de-seeded
5 small green chillies, finely chopped
1 tbsp oyster sauce
Salt and pepper to taste
1 ½ cups of boneless and skinless chicken breasts, cut in ¾-inch cubes
4 tbsp vegetable oil
2 stalks of lemongrass, chopped (inner white stalk and bulb only)
1 red onion, finely chopped
2 tsp garlic, minced
2 tbsp rice vinegar diluted in 2 tbsp water
½ cup Thai stir-fry sauce
1 large jalapeno, chopped and de-seeded
5 small green chillies, finely chopped
1 tbsp oyster sauce
Salt and pepper to taste
RECIPES BY REHANA KHAMBATY
