Categories: Asian
Ingredients
- Sauce
- 2 tsp light soy sauce (Note 1)
- 1 tsp dark soy sauce (Note 1)
- 2 tsp fish sauce
- 1 tbsp Oyster Sauce
- 1 tsp sugar
- Stir Fry
- 2 tbsp cooking oil (I use peanut or vegetable oil)
- 3 Thai or birds eye chillis or other small hot red chilli, finely chopped (Note 2)
- 4 garlic cloves, finely chopped
- 1 small onion, halved and sliced (brown, white or yellow)
- 500g / 1 lb ground / mince chicken
- 3 shallot / scallions stems, chopped into slices
- 1 cup coriander/cilantro leaves (loosely packed)
Directions
- Mix Sauce ingredients in a small bowl.
- Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli – cook for 15 seconds.
- Add onion and cook for 45 seconds.
- Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears – about 2 minutes.
- Stir through shallots. Then stir through coriander and immediately take off the heat.
- Serve over rice, with slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.