Spicy Thai Chicken Stir Fry

• Gluten free

• Meat

  • 500 g Mince chicken, ground
  • 3 Thai or birds eye chillis or

• Produce

  • 1 cup Coriander/cilantro, loosely packed leaves
  • 4 Garlic cloves
  • 1 Onion, small white or yellow brown
  • 3 Shallot / scallions, stems

• Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Oyster sauce
  • 2 tsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cooking oil

Found on recipetineats.com

Description

Ingredients

• 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
• 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

• Mix Sauce ingredients in a small bowl.
• Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
• Add onion and cook for 45 seconds.
• 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.
• Stir through shallots. Then stir through coriander and immediately take off the heat.
• Serve over rice, with slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

Nutrition