Thai cuisine is about lightly prepared dishes with strong aromatic flavours. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. Most stir-fries include plenty of crunchy vegetables, they are fast, easy to prepare and so delicious. This chicken breast recipe was cooked in a wok, but of course you can also do it in a frying pan. The hotter the flame the better the results. I used cashews and sugar snap peas for that extra crunch, but you can also use snow peas. You will need oyster sauce and soy sauce widely available from Asian stores or Asian sections in supermarkets. Coconut oil is the best choice for frying but any vegetable oil will also work. Serve over coconut rice for that Thai authentic flavour.
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