Wok or skillet
- 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
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tbsp Thai chili paste
Batter with flour sliced chicken and fry. Set aside
In same oil, fry chilis and cashew nuts. Set aside.
In clean wok with 2 tbsp of oil, add garlic and fry until fragrant.
Add onions, bell peppers, baby corn, and mushroom. Add water (or chicken stock) as needed.
Add seasoning sauces–Thai chili paste, oyster sauce, light soy sauce, and sugar. Mix well.
Add cashew nuts, spur chilies, and chicken. Mix well then add spring onion (and a little water as needed).
Remove from heat and serve with jasmine rice.
*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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: