Khun Ocha's Cookbook
This is an easy recipe to produce a very
tasty way to present chicken breast.
The herbs and spices are all readily
Pound the chicken breast fillets to
around 1 cm thick. Heat cooking oil in the wok over
medium-high heat until very hot. Quickly cook the chicken,
turning once. Do not overcook. Remove from wok, set aside
and keep warm.
Add the orange juice to wok. Quickly
bring to a boil, scraping bottom with a spatula to loosen
any browned bits. Add the onion, green peppers, red
peppers. Cook, stirring, for three minutes, until
vegetables are tender.
Place the cornstarch in a cup. Add the
apple juice and stir until smooth. Add the minced garlic,
ground cayenne pepper, cumin, thyme, and salt and add to the
wok, and cook for another three minutes, or until the sauce
thickens. Pour over the chicken breast and serve
Update Saturday, Jan. 6 - Jan. 12, 2018
This recipe comes from a
very talented Thai chef who worked in
restaurants overseas. It is a very
traditional Thai recipe and one that is
easy to do. A true ‘wok’ dish, it has a
tantalizing flavor that comes from the
combination of so many items. By the
way, it is important to crush the garlic
and chilli together. As usual, if this
is a little hot for your taste, you can
reduce the amount of chilli and remember
to remove the seeds before combining!
And don’t rub your eyes!
oil to the wok and heat. Crush the
garlic and chilli together and add to
the oil and fry quickly. Now add the
sliced pork and stir fry until cooked
(do not overcook). Add the onion and
the capsicum until cooked, followed by
the sugar, fish sauce and oyster sauce.
Finally, add the basil leaf and stir for
one minute and then serve with steamed