Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Rice goes well with it.
6. 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.