No Fridge. No Veggies. No Problem. 🔥

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Toss the chicken strips with the fish sauce and sugar and let them sit while you prepare the other ingredients.
2. If using large chili flakes or whole chilies, grind them in a coffee grinder to a finer flake.
3. Make the sauce by combining the oyster sauce, Golden Mountain sauce or soy sauce, water and 1½ teaspoons sugar, stirring until the sugar dissolves.
4. Heat the wok over high heat until very hot, add just enough oil to coat the base, then spread the chicken in one layer and sear for about 2 minutes until the underside is browned.
5. Flip most of the pieces and cook the other side for another 2 minutes, stirring occasionally, until the chicken is fully cooked.
6. Remove the chicken from the wok, leaving the oil and juices behind.
7. With the heat off, add the garlic to the same wok, then turn the heat to medium and saute until it starts to turn golden.
8. Add the chili flakes and stir for about 30 seconds until they smell toasty and darken slightly, adding more oil if the wok looks dry.
9. Immediately add the sauce and stir, then simmer for 15-30 seconds until slightly reduced.
10. Return the chicken and its juices to the wok and toss until every piece is coated, cooking longer to reduce any pooling sauce.
11. Plate and top with green onions, cilantro or Thai basil if you like.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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