Chicken Lok Lak With Black Pepper Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the cookbook Marie Claire. An Australian tablespoon is 4 teaspoons! Ingredients:
4 skinless chicken breasts, thinly sliced |
3 teaspoons sugar |
2 tablespoons fish sauce |
2 tablespoons vegetable oil |
8 garlic cloves, finely chopped |
2 tablespoons oyster sauce |
2 tablespoons chili sauce (thai but not the sweet one) |
1 tablespoon tomato sauce (ketchup) |
3 teaspoons ground black pepper |
2 teaspoons salt |
3 tablespoons lime juice |
1 garlic clove, peeled and crushed |
lettuce leaf |
tomato, wedges |
sliced red onion |
steamed rice |
Directions:
1. In a large bowl, mix chicken with sugar, fish sauce and ground black pepper to taste.
2. Heat oil in a wok over a high heat and stir-fry garlic until it begins to colour, then add chicken and stir-fry for 1 minute.
3. Add sauces and stir-fry for a further minute until chicken is just cooked.
4. To make dipping sauce, combine ingredients in a small bowl.
5. Serve chicken with lettuce, tomato, onion, rice and dipping sauce.
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