Chicken with Chilli Oil ไก่ผัดน้ำพริกเผา

Chicken with Chilli Oil ไก่ผัดน้ำพริกเผา

Don't let the name or the colour turn you off, this is not going to make you start breathing like a dragon. The dish is sweet, spicy, smoky, quick, easy and most importantly delicious (I actually had some chillies on the side as it wasn't hot enough for me). The sun is out, so quick and satisfying dishes are a must. This recipe works well with other proteins, prawns and pork are also popular. This chilli oil is the ingredient that gives Tom Yum Goong its colour. 

Thank you, as always, to my brother Jung and his partner Sean who must have sneaked the jar into my pantry.

   The vegetables.

1 sliced onion.

2 cloves chopped garlic.

1 sliced pepper.

1 carrots, cut into matchsticks.

100g sliced mushrooms.

   The Sauce.

1tbsp oyster sauce.

2tbsp soy sauce.

1/2tsp caster sugar.

   The Protein.

400g free range sliced chicken breast.

In a large wok, on high heat, with a tablespoon of vegetable oil, add 

-the vegetables.

Cook, stirring occasionally, until the vegetables have softened, add

-the sauce.

Stir well to combine, add

-1tbsp chilli oil, add

-chicken 

Cook, stirring occasionally, until the chicken pieces are cooked through.

Taste and adjust the seasoning.

Stir through 2 sliced spring onions.

Serve with rice.