Categories: Asian

Ingredients

• Sauce
• 2 tsp light soy sauce (Note 1)
• 1 tsp dark soy sauce (Note 1)
• 2 tsp fish sauce
• 1 tbsp Oyster Sauce
• 1 tsp sugar
• Stir Fry
• 2 tbsp cooking oil (I use peanut or vegetable oil)
• 3 Thai or birds eye chillis or other small hot red chilli, finely chopped (Note 2)
• 4 garlic cloves, finely chopped
• 1 small onion, halved and sliced (brown, white or yellow)
• 500g / 1 lb ground / mince chicken
• 3 shallot / scallions stems, chopped into slices
• 1 cup coriander/cilantro leaves (loosely packed)

Directions

1. Mix Sauce ingredients in a small bowl.
2. Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli – cook for 15 seconds.
3. Add onion and cook for 45 seconds.
4. Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears – about 2 minutes.
5. Stir through shallots. Then stir through coriander and immediately take off the heat.
6. Serve over rice, with slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

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