Complimentary recipe
Will serve 4 with two other main dishes.
| 1½ tablespoon | vegetable oil | |
| 1-2 | dried, long red chilis | |
| 3 cloves | garlic, minced or finely chopped | |
| 1 pound | skinless chicken breast (thinly sliced) | |
| — | chicken stock | |
| 1 small | carrot, cut into thin stips | |
| 1 small | onion | |
| 1½ tablespoons | oyster sauce | |
| 1½ tablespoons | palm sugar | |
| 1 tablespoon | light soy sauce | |
| 3 ounces | dry-fried cashew nuts | |
| — | sweet Thai basil |
1. Remove stems from chilis, cut each into ½" pieces and discard the seeds.
2. Heat ½ tablespoon oil in a non-stick pan and fry the chilis over medium heat for 1 minute. Remove them from the pan.
3. Add 1 tablespoon oil and fry the garlic for another ½ minute or until lightly browned.
4. Add the chicken and stock. Sauté over high heat for 4 minutes or until browned. Turn down heat to medium-low.
5. Add the red pepper, carrot, onion, oyster sauce and soy sauce and fry 1-2 minutes. Add the chilis and cashew nuts. Spoon on to a serving plate, season with ground white pepper and serve.