Ingredients
- 4 shallots
- 2 cloves garlic
- 1/2 onion
- 4 red bird’s eye chilies
- 1 large green chili
- 1 carrot, sliced lengthwise
- 1 plate bean sprouts
- 1 piece chicken (about 250 grams)
- Sugar, to taste
- Salt, to taste
- Water, as needed
Instructions
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Prepare the Chicken: Begin by frying the chicken until fully cooked. Once done, shred it into bite-sized pieces and set aside.
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Prepare the Aromatics: Finely chop the shallots, garlic, and onion. Slice the red bird’s eye chilies and green chili diagonally.
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Cook the Aromatics: Heat a bit of oil in a pan over medium heat. Add the chopped shallots, garlic, onion, and sliced chilies to the pan. Sauté until the mixture becomes fragrant and the onions are translucent.
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Combine Ingredients: Add the shredded chicken and sliced carrots to the pan. Stir well to combine all the ingredients and let them cook together until the carrots start to soften.
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Add Bean Sprouts: Once the carrots are slightly tender, add the bean sprouts to the pan. Pour in a small amount of water to help cook the bean sprouts and to create a bit of sauce. Season with salt and sugar to taste.
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Adjust Seasonings: Stir the mixture well and taste. Adjust the salt and sugar according to your preference. Cook until the bean sprouts are just tender but still crisp.
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Serve: Remove from heat and serve immediately while the bean sprouts are still crisp for the best texture and flavor.
Enjoy this vibrant and savory stir-fry as a delightful main or side dish!