| INGREDIENTS : |
- 1/4 cup (2 fl oz/60 ml) oil
- 4 garlic cloves (kratiem), minced
- 1 lb (500 g) boned chicken, thinly sliced
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch/cornflour dissolved in a little
water, optional
- 1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
- 1 green onion/scallion/spring onion, chopped
- 1/4 cup sliced red bell pepper/capsicum
|
HOW TO COOK :
|
1. Heat a large skillet then add the oil, garlic, chicken,
the sauces, sugar and pepper.
2. Turn the heat to high and reduce the sauce until
a glaze forms. If the sauce is not reduced and is
thin, add enough of the cornstrarch mixture to produce
a thick sauce. Add the cornstarch and water mixture
only if you prefer a richer looking sauce.
3. Mix in the roasted cashews and then turn the mixture
onto a serving dish. Garnish with the green onion
and bell pepper.
|
Ref : http://www.thailandlife.com |
