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2
2
cloves
2
250 g
1
1/4
1/4
60 ml
Sauce
30 g
1
cup
15 ml
15 ml
15 ml
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Large chicken fillets
Garlic, minced
Large onions, each cut into 8
Small cauliflower flowerets
Red chili pepper, seeded and chopped
Salt
Ground black pepper
Vegetable oil
Cornstarch
Broth (powdered or cube will do)
Soy sauce
Vinegar
Nuoc Cham sauce
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Method :
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Between two sheets of plastic film, pound
chicken till thin. Slice into thin strips.
-
Season with garlic, salt and plenty of
pepper. Stir and leave for 10 minutes
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Heat pan, add 2 tablespoon oil and saut�
chicken quickly. Remove from pan.
-
Reheat pan, add remaining oil and saut�
onion until it turns color.
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Add cauliflower flowerets and chili pepper
and saut� for 10 to 15 minutes.
-
Mix cornstarch with vinegar and sauces
until smooth. Add this to the broth.
-
Combine chicken with vegetables, add
sauce, stir as the mixture thickens.
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Serve with steamed rice or noodles.
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