Ingredients: 2 large boneless chicken breasts
2 Tbs. cooking oil
8 garlic cloves, chopped
1/2 cup oyster sauce
2 Tbs. soy sauce
2 Tbs. sugar
1 cup chicken stock or water
1 medium white onion, sliced
1 large red bell pepper, sliced
1 cup whole mushrooms
1 cup miniature corn
1 cup water chestnuts
2 dried Thai peppers or other type of spicy dried peppers
1/2 cup cashew nuts
1 cup scallions, diced Preparation: Remove excess fat from chicken breasts and cut them in half. Slice chicken breasts against the grain into strips. Saute the garlic in the oil until brown, then add the chicken to the pan. While stirring, add the oyster sauce, soy sauce, sugar and chicken stock. Cook for 8 to 20 minutes over medium heat. Add the onion, red bell pepper, mushrooms, miniature corn, water chestnuts and dried peppers to taste. Simmer for 5 minutes. Add cashews and scallions. Serve over rice. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cracking the Coconut: Classic Thai Home Cooking
Model: 0688165427
Author: Su-Mei Yu
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Best of Gourmet: Featuring the Flavors of Thailand
Model: 0375504311
Author: Editors of Gourmet Magazine
Random House Trade Publishing Group
New York, NY 10022
Phone: 212-751-2600
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