Thai Chicken with Carrots and Onions
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast
- 1 onion (s)
- 1 carrot (s)
- 3 stalks spring onion (s)
- 3 chilli pepper (s), (Thai chilli peppers), red
- 2 cloves garlic
- 5 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoon oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into thin slices across the grain and place in a bowl or bowl to marinate. Peel and press the garlic. Remove the upper end of the chillies, press the chillies flat on the kitchen plate with a knife, cut in half or, depending on the size, cut into pieces 2 - 3 cm long and add to the meat. Add 4 tablespoons of fish sauce and stir everything until the meat is moistened all over. Then marinate in the refrigerator for at least 1 hour. Preferably overnight.
- Peel the onion and cut into wedges, also peel the carrot and cut into fine sticks. Cut the spring onions at an angle into approx. 1.5 - 2 cm long pieces.
- Heat the oil in a wok and fry the marinated meat with the chilli in it. Then cook on low heat for about 2 - 3 minutes. Put the meat in a bowl and set aside. Fry the onions and carrots in the wok and cook for about 2 minutes until the onions are translucent. Add the meat again, add 1 tablespoon of fish sauce, soy sauce and sugar and fry everything together again over high heat, stirring constantly.
- Remove the wok from the heat and, with the stove switched off, add the spring onions and fold in. Serve and garnish with spring onions. Serve immediately.
- Rice goes well with it.
- If you want, you can eat the chilli pieces or take them out again. I think they are very tasty because they are marinated and fried.
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