Thai Chicken With Mushroom and Capsicum

Chan Rak Xahar Thiy ~ I Love Thai Food 

I got the idea of making this dish when I read the MX newspaper in the train last week. The idea was to mix fish sauce, oyster sauce and sugar as the seasoning sauce. Fish sauce is probably the most popular sauce used in Thai cooking. I usually add fish sauce and oyster sauce gradually while cooking, but the recipe in MX suggests mixing them together. So when I got home, I digged into my fridge to see if there's anything I could possibly use to make a delicious Thai dish with this special sauce.  

 

Lucky, I still have some good ingredients I could use. I found some chicken fillet, capsicum, garlic, onion, fresh chillies and mushrooms. Thanks to the special sauce, this dish came up unbelievably easy and delicious.

Ingredients:

- 3 garlic cloves (minced)

- 1 red capsicum (cut in to long strips)

- A bowl of button mushrooms (sliced thinly)

- 1 Onion (cut into thin slices)

- 4-5 chicken fillet (cut into desired size)

- Handful of fresh chillies (deseed and cut into thin long strips)

- Cooking oil

- Cornstrach solution (Mix corn flour with water)

Seasoning Sauce:

- 2 tbsp oyster sauce

- 2 tbsp fish sauce

- 1 tbsp sugar (or according to taste)

Mix all seasoning ingredients in a bowl.

Method:

1) Heat up the wok with cooking oil. Add in garlic, give it a quick stir then add in the chicken.

2) Cook for 2 minutes, then add in half of the seasoning sauce. Dish up and set aside once chicken is cooked.

3) Heat up the wok again with cooking oil. Add in the onion, give it a quick stir. Add in the capsicum, give it a quick stir. Then add in the mushroom. Add in the remaining seasoning sauce. Stir well.

4) Add in the chicken, then fresh chillies. Stir well. Add water if necessary 

5) Add in the cornstarch solution.

6) Stir well and dish up once ready (Just make sure capsicum is not overcooked).