Ingredients

The following ingredients have 4 Servings
  • 12 ounces (340g) boneless (skinless chicken breasts (2 or 3 chicken filets, depending on size))
  • salt
  • 2 tablespoons vegetable oil
  • 2 yellow or red onions (peeled and cut into 1/2-inch (2cm) slices)
  • 2 red or green Thai long chiles (sliced in half, seeded and deveined, cut diagonally)
  • 1/4 cup (60ml) Thai chile jam (or 2 tablespoons Thai chile paste)
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce

Instruction

  • Slice the chicken breasts diagonally into strips about 1/3-inch (1cm) wide. Put them in a bowl, seasoning them with a little salt.
  • Heat the oil in a wok or large skillet over medium-high heat. Add the onions and cook, stirring, until they start to wilt, about 3 minutes. Add the chicken, sliced chiles, chile jam or paste, oyster sauce, and fish sauce.
  • Continue to cook everything together, stirring frequently, until the chicken is cooked through, about 5 minutes.