Total Time
45mins
Prep 30 mins
Cook 15 mins

One of our favorite recipes - I found it on worldwiderecipes.com back in 1998. It is fairly easy and fast to make - the largest amount of time is in the prep work of chopping, as is the case of most stir-fries. Adjust the spiciness by the number of chili peppers - I have used up to 9. I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old).

Ingredients Nutrition

Directions

  1. Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge!
  2. Start rice cooking, if necessary.
  3. Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping.
  4. Add onion, stir-fry for another minute or two.
  5. Turn heat down to medium.
  6. Add sugar, fish sauce, and oyster sauce.
  7. After another minute, add veggies and stock/water.
  8. Stir-fry until chicken is cooked.
  9. Add cashews, stir-fry for one more minute.
  10. Done! As is the rice.
  11. Serve on a bed of rice.
Most Helpful

5 5

Odd as it may seem, this really is quite close to the real thing--what you get in the small ranaharn run by Khun Yai (Grandma). Beware cooking school 'enhancements' in Thailand. Khun Yai would probably add straw mushrooms (which go off in 24 hours), some scallions, and might not use celery, but this is very close indeed. 6 dried chillies minimum. Choke dee, khrap!

5 5

WOW. This taste like the real thing. I didn't have oyster or fish sauce so I used soy sauce and tamarind sauce with outstanding results. Thanks for posting. Next time I am going to add Thai pumpkin, and sub tofu for the chicken for lunch.