Chicken Almond Guy Ding

Ingredients

2-3 chicken breasts diced
1 onion
2 heads of broccoli
4-5 baby bok choi (use more if really small)
1 cup of skinned almonds
1 stock of celery chopped
2 cloves garlic chopped
2-3 tbsp olive oil/or peanut oil (depending on taste)
2 tbsp cornstarch
1 cup water
salt/pepper to taste

Method

Heat oven to 375 degrees. Roast almonds for 10-15 minutes

Warm wok with oil to high. Add garlic, onion and chicken. Stir fry until chicken is cooked, about 5 minutes. Add broccoli, bok choi,celery and cook for another 5 minutes or until vegetables are tender. Dissolve cornstarch in warm water. Add water cornstarch mixture to wok and stir until sauce is good and thick. Lastly, add almonds and serve.

Makes 3-4 servings, but is easy to change it up to make more or less. Use your imagination!

Chicken with Chili & Basil

also known as Gai Gra Pow

Serves 2

Ingredients:

4 tsp vegetable oil
2 Tbsp garlic, minced
2 Tbsp chili, sliced
1 1/3 cup chicken, sliced thin
2 tsp Fish Sauce (we use Golden Boy)
2 tsp sugar (palm is the best)
4 tsp soy sauce
2 oz Chicken or Vegetable stock
2 Tbsp Thai sweet basil
garnish fresh basil and chili slices

Directions:

• In a wok or large frying pan, heat oil over high heat
• Sauté garlic and chili until fragrant
• Add chicken, fish sauce, sugar, soy sauce and stock. Stir-fry until all ingredients are cooked.
• Stir in fresh basil. Remove from heat
• Garnish with basil and chili slices

Shredded Chicken with Lime and Chili

Serves 2

Ingredients:
2 chicken breasts, skin on or off
2 oz/60 ml lime juice
4 birds eye chilies (or thai)
6 cloves of galic, crushed
1 oz/30 g palm sugar
2 whole ripe tomatoes, quartered and seeded
1 tsp/5 ml of roasted shrimp paste
3 oz/90 ml vegetable oil
Banana leaf for garnish

Process:
In a skillet, heat over a simmer. Add oil and coat the pan. Slowly add in garlic, shimp paste ginger, and sweat util tender. Add in palm sugar and tomatoes and chilies.
Sweat all until tender, purée and let cool.
Rub chicken with spice mix and roast until cooked. Discard skin and when the chicken has cooled, shred the chicken with our fingers (or a fork). Garnish with limes, tomatoes and chilies. Place on a bed of Jasmine rice placed on a banana leaf square ( or any shape ) and serve slightly warm.

tips:
Marinate chicken overnight (2 days max)
You can peel ginger with a spoon!