- 300 g skinless chicken breast, cut into thin strips
- 2 tbsp Guénard special wok oil
- 4 drops Guénard sesame oil (optional)
- 2 cloves garlic
- 1/2 shallot
- 1 stick lemongrass, chopped, or 2 tbsp fresh grated ginger
- 2 spring onions (cut into 2 cm pieces)
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 white onion, sliced
- 1/2 tsp turmeric powder
- 1 tsp five spice (optional)
- 2 tbsp nuoc mam
- 1 tbsp Saté Tôm sauce (optional, available from Asian grocery stores)
- 1/2 tbsp sugar
- 2 tbsp fresh coriander to be sprinkled over just before serving (optional)
- White or brown rice
Cut the chicken breasts into thin strips.
Crush the garlic clove, shallot and chopped lemongrass (and/or ginger as you prefer) with a pestle and mortar. Divide the mixture into two.
Place the chicken pieces in a separate bowl and add the turmeric, nuoc mam sauce, sugar, five spice, Saté Tôm sauce, sesame oil, and half of the garlic mixture.
Heat a wok or skillet over a high heat. It must be very hot. Pour in the special wok oil and add the rest of the garlic mixture.
Add the marinated chicken and sear over a high heat without stirring for 30 seconds, then add 125 ml water. Cook for 3 to 5 minutes, stirring continuously, until the liquid has reduced slightly.
Add the peppers and onion slices, stir, and cook for another 30 seconds. The chicken must be cooked through and the vegetables delicately crisp. Finally, add the spring onion. Stir gently for 1 minute then remove from the heat.
Sprinkle with coriander and serve with rice!