A delicious Thai style recipe that is easy to prepare and flavourful. The idea for this dish is from the Pad Thai restaurant in Pitt Meadows BC.

Ingredients –

2 chicken breasts, boneless, skinless, thinly sliced
2 tbsp (30 ml) grapeseed or vegetable oil
3 cloves garlic, crushed
1 tbsp (15 ml) fresh ginger, grated

4 tbsp (60 ml) oyster sauce
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) soy sauce
1+ tsp (5+ ml) sugar, or to taste

1 tbsp (15 ml) fresh ginger, thinly sliced
2 cups (500 ml) mushrooms, quartered
1/2 cup (125 ml) green onions, cut in 1” pieces
1/2 cup (125 ml) thinly sliced white, red or yellow onion
2 cups (500 ml) peppers (red, green, yellow …), thinly sliced

1 cup (250 ml) finely chopped fresh basil (leave to last minute to chop)

Preparation –

  1. Prepare ingredients as noted. Set aside.
  2. Combine oyster sauce, fish sauce, soy sauce and sugar. Set aside.
  3. Add oil to deep dish frying pan or Wok. Heat over medium heat until hot.
  4. Add chicken, crushed garlic and ginger and sauté for 2 to 3 minutes.
  5. Next add sliced ginger, mushrooms, onions and peppers along with half of sauce mixture. Sauté until chicken and veggies are cooked – not overcooked – veggies should still be crisp and chicken will cook fast. Add additional sauce as needed – some may be left over.
  6. Remove from heat and serve over rice garnished with fresh basil strips.

Serves 4

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