This very simple Thai stir-fry makes a great family meal, and you don't have to worry about having a perfect wok technique.
3 chicken thighs, thinly sliced
2 tbsp oyster sauce
1 tbsp kecap manis
1 tsp dark soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
3 cloves garlic, roughly chopped
1 coriander plant, stalks and roots roughly chopped, leaves reserved
5 button mushrooms, halved
½ brown onion, thickly sliced
½ small carrot, thinly sliced
1 large red chilli, thickly sliced
2 thick spring onions, cut into 5cm lengths
1 tsp cornflour mixed into ¼ cup of cold water
cooked rice, to serve
lime wedge, to serve
1. Coat the chicken in the oyster sauce, kecap manis, dark soy sauce and sesame oil and set aside for 10 minutes. Heat a wok over high heat and add the vegetable oil. Add the garlic and coriander (stalks and roots) and stir-fry for about 1 minute until fragrant, add the chicken and stir-fry until the chicken is lightly browned.
2. Add the mushrooms, onion and carrot and toss for a minute or two until the vegetables are softened, then add the chilli and spring onion and toss together. Add a little water if the mixture looks too dry, then thicken with as much of the cornflour mixture as is necessary to give the sauce a silky consistency. Serve with cooked rice and scatter with the coriander leaves, and serve with a wedge of lime.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.