Thai chicken with oyster sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 bell peppers, red and green
• 1 large onion(s)
• 1 stalk(s) leek, thin
• 100 g baby corn, fresh small, alternatively 1/2 small can
• 1 small can/s of bamboo shoot(s), sliced
• 150 g sprouts, fresh mung bean sprouts, alternatively smallcan
• 3 garlic cloves, more if desired
• 500 ml chicken broth
• 200 ml oyster sauce
• 2 tbsp soy sauce, light
• 3 chili peppers
• 1 tsp sambal oelek
• Oil (sesame oil)
• 1 tbsp cornstarch
• 300 g rice (Thai rice, fragrant rice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast and sharp!

Cut the meat into thin strips. Mix 2 tablespoons of sesame oil with 1 teaspoon of sambal oelek and the crushed garlic cloves, toss the chicken strips, and marinate for at least 30 minutes. In the meantime, clean and slice the bell peppers and leeks, roughly dice the onion, drain the bamboo shoots, and chop the baby corn. Finely chop the chili peppers. The quantity varies depending on the type and size of the chili peppers—mine were of the “small and mean” variety, so wear gloves if necessary! Sear the marinated meat without any additional oil in a pan or wok. Remove and set aside. Now add a little more sesame oil to the pan and sauté the bell peppers and onion for 3 minutes. Then add the bamboo shoots and baby corn and fry briefly. Deglaze with the chicken stock, add the oyster sauce, and soy sauce. Mix the cornstarch with a little cold water until smooth and stir into the vegetable mixture. Add the leek, mung bean sprouts, and meat and bring back to a boil until the leek is soft but still has a bite. Meanwhile, cook the rice for 10 minutes, drain, and let it swell for another 10 minutes with the lid on. Serve with the chicken stir-fry.