Chicken with four Thai sauces

Also discover the Thai fried garlic, which makes the chicken extra tasty

Thailand

Main course
2 persons
15
Mild

The secret of Thai cuisine is using the right ingredients. For this easy wok dish, four basic Thai sauces are used that together give just the right flavor combination.

Ingredients

- 1 tbsp Roasted Black Sesame Seeds

- 1 tbsp Roasted White Sesame Seeds

- 1 tbsp Kizami Nori Shredded Roasted Seaweed

- 1 tbsp Wasabi Paste

- 1 tbsp Sriracha Mayo

- 400 g Japanese Shinode Sushi Rice

- 1 tbsp Soy Sauce

300 g Chicken breast, cut into strips

1 tsp White pepper

1 tsp Sugar

2 Spring onions, cut into diagonal pieces

6 sprigs of Coriander, chopped finely and the top leaves for marinating

Preparation method for Chicken with four Thai sauces

Mix 4 sauces in a small bowl. Place the chicken strips in a bowl and mix with the sauce, white pepper and 1 tablespoon rice oil. Let the chicken marinate for at least 5 minutes.
In the meantime, cook 200g pandan rice according to package directions.
Heat a dash of rice oil in a wok over high heat. Add the marinated chicken and fry, stirring, until the chicken is cooked, about 5 minutes.
Add the sugar, a tablespoon of fried garlic, the spring onion and the coriander to the dish.