Thai chicken with carrots and onions

Ingredients for 2 servings:

• 500 g chicken breast
• 1 onion(s)
• 1 carrot(s)
• 3 stalks of spring onion(s)
• 3 chili peppers (Thai chili peppers), red
• 2 cloves garlic
• 5 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Cut the chicken breast into thin slices across the grain and place in a bowl or dish to marinate. Peel and press the garlic. Remove the tops of the chilies, flatten the chilies with a knife on the kitchen counter, halve them, or cut them into 2-3 cm pieces, depending on their size, and add them to the meat. Add 4 tablespoons of fish sauce and stir everything until the meat is coated all over. Marinate in the refrigerator for at least 1 hour, or overnight is best. Peel the onion and cut into wedges. Peel the carrot and cut into thin sticks. Cut the spring onions diagonally into pieces about 1.5-2 cm long. Heat the oil in a wok and fry the marinated meat with the chilies. Cook over low heat for about 2-3 minutes. Transfer the meat to a bowl and set aside. In the wok, fry the onion and carrot and cook for about 2 minutes, until the onions are translucent. Add the meat back in, along with 1 tablespoon of fish sauce, the soy sauce, and the sugar, and stir-fry everything together again over high heat, stirring constantly. Remove the wok from the heat and, with the heat off, add the spring onions and fold them in. Serve immediately and garnish with spring onions. Serve with rice. If you like, you can eat the chili pieces or remove them. I find them very tasty because they’re marinated and fried.