Serves 4
3/4 lb chicken breast, diced
100 g green pepper
100 g red pepper
200 g celery, sliced
200 g mushrooms, quartered
50 g sliced yellow onion
4 cloves garlic, minced
2 crushed fresh red thai chilis
4 tbsp red sweet pepper (about 1/2 of a red pepper ground up in a food processor)
1 tbsp sugar
1 tbsp fish sauce
1 tbsp seasoning sauce (Golden Mountain - available at T&T)
1/2 tsp mushroom soy sauce
4 tbsp vegetable oil
12-15 basil leaves (fresh)
Add 2 tbsp oil to non-stick wok and heat over medium heat. Add chicken and cook until no longer pink. Then add garlic, chilis and ground red pepper. Saute for one minute and remove from pan to a bowl.
Mix sugar, fish sauce, seasoning sauce and soy sauce into a small bowl and set aside. Add 2 tbsp oil to wok and heat over high heat then add vegetables. Stir-fry for 2 minutes, then add sugar mixture. Mix well, add chicken mixture, combine well but don't let it stay on heat for very long or vegetables will be too soft. Add basil and serve over rice.