| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Chicken breast |
| 4 |
tb |
Cornflour |
| 100 |
g |
Mangetout |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cm ginger; peeled and cut into |
|
|
; matchsticks |
| 2 |
|
Scallions; in 2cm pieces |
| 4 |
tb |
Chicken stock |
| 1 |
tb |
Light soy sauce |
| 1/2 |
|
Lime; juice of |
| 1 |
tb |
Fish sauce |
INSTRUCTIONS
Bring a pan of water to the simmer. Slice the chicken into 1cm slices and
dust well with cornflour. Poach in the water for 3 minutes, remove and
drain. This gives the chicken a velvety texture.
Heat the oil in a wok and stir-fry the chicken and when starting to become
opaque, the mangetout and scallions. Cook for a further 1 minute, then add
the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.
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