Spicy Chicken Stir Fry (Gai Pad Cha)

• 3 red bird eye chillies
• 2 cloves garlic
• 250g sliced chicken
• 2 tbsp oyster sauce
  
• 1/2 tbsp soy sauce
  
• 1 tbsp fish sauce
  
• 1/2 teaspoon sugar
• 4 krachai roots (diagonally sliced)
• 2 red chillies (diagonally sliced)
• 4 pairs of kaffir lime leaves
  
• 2 tbsp fresh peppercorn
• 1/4 cup basil leaves
• 1/4 cup sliced green beans

Special Cooking Equipment Used

• mortar and pestle
  
• wok
  

Cooking instructions

Step 1: Add 2 cloves of garlic and 3 red bird eye chillies to a mortar and pestle, and crush into a paste.

Step 2: Heat 1 tbsp of cooking oil in a wok on a high heat, then add the paste we just made, and fry it for about 20 seconds. Then add 250g of sliced chicken breast, and stir fry for about 1 minute. Then add 1 tbsp of fish sauce, 1/2 tbsp of soy sauce, 2 tbsp of oyster sauce, 2 sliced red chillies, 1/4 cup of sliced green beans, 4 sliced krachai roots, 1/2 teaspoon of sugar and 2 tbsp of fresh peppercorn to the wok. Then tear up 4 pairs of kaffir lime leaves and add them to the wok too.

Step 3: Stir fry for about 2 to 3 minutes. As the stir fry begins to dry, add about 1 tbsp of water and continue stir frying for a couple of minutes more until the chicken is cooked. Once the chicken is cooked, add 1/4 cup of basil leaves, stir in, then serve and enjoy! This dish pairs well with some steamed jasmine rice.