5 boneless chicken breasts skin on or off
1/2 teaspoon Veg. oil
1/4 teaspoon sesame oil
1/2 medium onion, chopped
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped fresh garlic
1 cup stirred coconut milk
1/4 cup chicken stock
1 - 2 teaspoon hot chili sauce
2 teaspoons soy sauce
1/2 teaspoon oyster sauce
2 teaspoons corn starch
1 teaspoon chopped fresh cilantro
1 teaspoon fresh Thai basil
Heat a non-stick frying pan until medium hot. Season chicken with a little salt for at least 10 minutes.. Add a little veg. oil to pan. When oil is hot, add chicken. Stir it till it gets brown color on both sides. Put it to baking tray or flat pan wrapped with aluminum foil. Pre-heat oven around 400F and place that in oven.
Heat a small sauce pot over medium heat. Add veg. and sesame seed oil. When hot add onion, ginger and garlic. Saut? until slightly browned and softened, stirring occasionally. Add the coconut milk, chicken stock, Sambo, Ketjap Manis and oyster sauce. Change to a slow simmer. Mix cornstarch with 2 tablespoon of cold water. Add to sauce. Simmer slowly for another minute. When chicken breasts are cooked add cilantro and basil to the sauce. Place chicken on serving plates and pour the sauce over.
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