It still amazes me that I can *cook* a dish in 5 minutes. Yes, I know… the prep time is 3 times as long but it somehow still feels manageable for a weeknight. With practice and familiarity with recipes, asian cooking can become a speedy, mid-week meal.
This recipe is the first one that I am to try from the Steamy Kitchen Cookbook. I usually have most of these ingredients on hand, which is one of the reasons why this dish appealed to me. I began by prepping the chicken and getting it into its slurry bath. Then I prepped veggies and the sauce.
Thai-style sweet chilli chicken:
- 2 tsp soy sauce
- 1/2 tsp cornstarch
- 1/2 lb chicken, sliced
- 1 tbsp oil
- 3 shallots
- 2 garlic cloves
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 2 tsp fish sauce
- 2 tbsp soy sauce
- 1/4 cup sweet chilli sauce
- handful of basil leaves (Thai or Italian)
Marinate the chicken in the slurry for 10 mins. If you begin the chicken first, by the time you make the sauce and slice up the veggies, you’ll be ready to cook. Heat wok to medium high, add oil and swirl. Add chicken in one layer, cook 2 mins, flipping halfway. Remove chicken, leave oil.
Lower heat to medium, add shallots and garlic, 30 seconds. Add peppers and (and mushrooms if you are so inclined). Cook 1 minute. Add sauce and stir well. Add chicken. Simmer for 2 minutes. Remove from heat, add basil. Serve with rice.
P.S. Or.. serve with fresh spring rolls!
Nice prep work. Are you using your new wok?
I’m using the 14″ mostly now… more just because its sitting on top of the 16″. I also got a bamboo steamer for my birthday. I still need to test it out! Soon, I promise!