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Thai Chilli Sauce Chicken Stir Fry

Serves 6

  • 1 ½ pounds chicken breast
  • (680g, sliced into ¼-inch thick pieces)
  • 1 tablespoon cornstarch
  • 3 tablespoons oil (divided)
  • 3 cloves garlic (thinly sliced)
  • 2 Thai bird chilies (thinly sliced, optional)
  • 1 red bell pepper (de-seeded and thinly sliced)
  • 5 scallions (sliced at an angle into 2-inch pieces)
  • 2 tablespoons Thai Chili Paste (Namprik Pao)
  • 1 tablespoon fish sauce
  1. Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
  2. Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
  3. Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
  4. Serve with steamed jasmine rice.