Summary

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)

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Instructions

1. 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.
2. 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.
3. Serve with steamed rice.