Ingredients
- 300 g chicken breast
- 4 shallots
- 300 g Thai snake beans
- 1 red bell pepper
- 1 yellow bell pepper
- 500 g bok choy
- 10 colves of garlic
- 4 small red chilies
- 4 tbs soy sauce
- 4 tbs oyster sauce
- 2 tbs fish sauce
- 2 tbs sugar
- 2 bunches Thai basil
Preparation
1. Remove the chicken breast from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel shallots and cut into fine wedges. Clean snake beans and cut into pieces about 5 cm long. Clean bell peppers and cut into fine strips. Clean bok choi and cut into strips about 1 cm wide.
3. Peel garlic, clean chilies, chop both in Quick Cut.
4. Mix soy sauce and all ingredients up to and including sugar in a small bowl.
5. Cut chicken breast into large cubes. Heat wok on highest level up to the roasting window, switch to a low level, add chicken cubes and roast them on all sides, push chicken cubes to the rim of the wok.
6. Add garlic and chili and roast a little, add all vegetables and mix everything well. Add sauce mixture. Heat wok on highest level up to vegetable window, switch to low a level and cook for approx. 5 minutes in the vegetable area.
7. At the end of cooking time, mix everything well. Coarsely chop the basil and sprinkle over the dish.
Tip
- Goes best with jasmine or perfumed rice.
This recipe has been tested and approved by AMC.
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