The most colourful stir fry in Thailand! Our sweet and sour chicken is packed with veggies and pineapple, making it the perfect Thai dinner for non-spice lovers.
Our recipe uses easy pantry staples, so no need for a specialty trip to the shops. Serve it up by itself, or add it to a bed of fluffy rice. We love it alongside an icy cold glass of Thai iced tea and serve of our crispy Thai spring rolls or pandan chicken for entree.
Get the full recipe 👉🏼 https://www.wandercooks.com/pad-priew-wan/
Keep it cool in the kitchen,
Sarah & Laura x
You will need:
2 tbsp vegetable oil
3 garlic
1 chicken breast chopped / 250 g / 8.8 oz, sub thigh
1 onion diced / 150 g / 5.3 oz
1 capsicum / bell pepper diced / 200 g / 7 oz
1 cup cucumber cut into small sticks / 150 g / 5.3 oz
1 cup pineapple fresh and diced / 150 g / 5.3 oz
1 cup tomato diced / 75 g / 2.6 oz
For the sauce:
2 tbsp tomato sauce / ketchup
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
salt and pepper pinch of each
1 tsp cornstarch / cornflour dissolved in 2 tbsp cold water to make a slurry
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Thai sweet and sour chicken stir fry on the table in 20 minutes. Quickly fry your garlic on high heat and throw in the chicken. Cook for a few minutes until light brown then add in your onion, capsicum cucumber and pineapple and fry for a few more minutes. Add in your tomato sauce oyster sauce fish sauce soy sauce sugar, and
salt & pepper. Toss it together and then throw in that cornstarch slurry. This will thicken up the sauce and make it nice and glossy. Last add in your chopped tomato and serve.
2 Comments
Recipe here https://www.wandercooks.com/pad-priew-wan/
it's beautiful