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Chicken  Mild


Thai Chicken In Mild Chilli Sauce


11/2 lbs Fresh Chicken Breast, sliced
4 pcs. Fresh Red Chillies, seeded and sliced thinly
4 gloves Garlic, pounded
2 medium Onions, diced
3 tbsp. Oyster Sauce
2 tbsp. Fish Sauce
2 tbsp. Tamarind Sauce
2 tbsp. Brown Sugar
1/2 lb. Straw Mushrooms, sliced
1/4 lb. Fresh Bamboo shoots strips
1 Lime Juice, freshly squeezed
9 bunches Fresh Coriander, roughly chopped


Heat wok in medium temperature, put the oil and add garli and chillies, fry until both golden brown, set aside in a paper towel.

Leave the rest of the oil in the wok and fry the onions and chicken until the meat is cooked well.

Add lime juice and the vegetables, fry for 4 minutes and add the sauce and stir twice to coat the sauce all over the meat.

Sprinkle the coriander leaves and stir once again.

Serve in a serving plate and ready to eat with steamed white rice.

Serve 6 people.



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Last modified: May 26, 2003