← Nouns Cooking · Thai

Ingredients

• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 400 g boneless chicken thighs or breast, thinly sliced
• 1 Onion, cut into wedges
• 1 Bell pepper, cut into chunks
• 150 g Pineapple, cut into bite-sized pieces
• ½ Cucumber, halved and thickly sliced
• 2 Tomato, cut into wedges
• 3 tbsp Ketchup
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tbsp white vinegar
• 1½ tbsp Sugar
• 60 ml Water
• 2 Spring onion, cut into 4 cm lengths

Method

1. Stir the ketchup, oyster sauce, fish sauce, vinegar, sugar and water together in a small bowl.
2. Heat the oil in a wok over high heat and fry the garlic for a few seconds, until fragrant.
3. Add the chicken and stir-fry for 3–4 minutes, until no longer pink and lightly browned.
4. Add the onion and pepper and stir-fry for 1 minute, then add the pineapple, cucumber, tomato and the sauce. Toss for 1–2 minutes, until the sauce bubbles and turns glossy and the vegetables are hot but still crunchy.
5. Toss in the spring onion, check the chicken is cooked through (75°C/165°F) and serve with jasmine rice.

Tips

• Cucumber sounds odd in a stir-fry but it is the Thai signature: cook it briefly so it stays crisp.
• Works just as well with prawns, pork or fried tofu.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen