https://youtu.be/rlfaC3hk7UI
RECIPE:
EQUIPMENT
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Wok or skillet
INGREDIENTS
- 100 Grams Chicken, sliced
- 1/4 Cup Cashew nuts, fried
- 2 Cloves Garlic, chopped
- 1/4 Cup Mushrooms, sliced
- 1 Cup Mixed bell peppers, cut randomly
- 2 Baby corn, cut diagonally
- 1/4 Cup Onion, cubed
- 1 Stalk Spring onion (green onion), sliced in 1″ lengths
- 2 Dried red spur chilies, sliced in 1″ lengths
SEASONINGS:
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tbsp Thai chili paste
INSTRUCTIONS
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Batter with flour sliced chicken and fry. Set aside
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In same oil, fry chilis and cashew nuts. Set aside.
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In clean wok with 2 tbsp of oil, add garlic and fry until fragrant.
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Add onions, bell peppers, baby corn, and mushroom. Add water (or chicken stock) as needed.
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Add seasoning sauces–Thai chili paste, oyster sauce, light soy sauce, and sugar. Mix well.
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Add cashew nuts, spur chilies, and chicken. Mix well then add spring onion (and a little water as needed).
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Remove from heat and serve with jasmine rice.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.