Tomyam Chicken stir fry

This was one of those dishes where you cook as you go along! I wanted to use up my peppers in the fridge, and I had some chicken thighs ( which I have marinated with soya sauce, sweet chilli and a little 5 spice powder) in the fridge. The addition of tom yam paste towards the end of the cooking process spiced things up. It was good :)

Tomyam chicken stir fry

(serves 2)

4 medium sized chicken thighs, cut into bite-sized pieces ( I had mine marinated overnight with 2 tablespoons of sweet chilli sauce, 2 tablespoons of light soya sauce and 1 teaspoon of five spice powder)

2 peppers, sliced

1 red onion, sliced

2-3 cloves of garlic, finely chopped

1 tablespoon of tomyam paste (You can purchase this at any asian supermarket. The larger Tescos sell it as well)

1 tablespoon of oyster sauce

1 teaspoon of sugar

soya sauce and pepper to taste

• Heat some oil in the pan, any oil that is not strongly flavoured will do. I find that olive oil doesn't work well for Asian cooking.
• Add the onions, and cook till almost soft. Then add the garlic and fry till almost golden brown. I do this as adding the garlic first will make it burn too quickly in the hot pan.
• Then add the chicken. Leave it for about 3-4 minutes, until it turns a lovely brown colour.
• Add the peppers, and fry for another 3 minutes.
• Add the oyster sauce, tomyam paste and the rest of the seasoning. Stir fry for another couple of minutes.
• Add some water ( 2-3 tablespoons will be plenty), put the lid on, and let the dish cook for another 2-3 minutes.
• Serve!

I had the chicken with some steamed white rice, and some stir fried kale. It was a simple meal, and it had the lovely home-cooked feel to it. The peppers were soft and sweet, and the chicken thighs were moist and tender. Yums!