Sweet Thai Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 2 tablespoon chili paste in soybean oil (Nam Prik, Asiashop)
- 100 ml chicken broth
- 0.5 ½ bell pepper (s), green
- 1 small onion (s)
- 4 dashes fish sauce
- 0.5 tablespoon ½ sugar
- 2 dashes oyster sauce
- 1 chilli pepper (s), red
- a lot basil (Thai basil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into thin slices. Core the pepper and cut into bite-sized pieces. Cut the chilli pepper into oblique rings. Peel and quarter the onion.
- Fry the chili paste (Nam Prik) in a hot wok and deglaze with the chicken stock. Bring to the boil again. Add the bell pepper, onion and chicken. Cook the chicken in 2-3 minutes. Now add the fish sauce, sugar, oyster sauce and chilli pepper and bring everything to a boil. Just before serving, stir in the basil.
- Serve with steamed rice.
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