This recipe is Thai inspired, and uses Thai ingredients, but it is not an authentic Thai recipe. If you want authentic then keep browsing, but if you want a really good Asian-inspired recipe then you’ve come to the right post!
3 Chicken breasts, cubed
2 TBS oil
1 cup coconut milk
2 cups Mae Ploy sauce
1 TBS Huy Fong Chili Garlic sauce
2 TBS white sugar
Sticky rice (or long grain rice)
Heat oil in a large wok, over medium-high heat. Add chicken and cook until white. Drain the extra chicken juices. Combine coconut milk, Mae Ploy, Chili Garlic sauce and sugar in the wok with the chicken. Simmer together until the sauce becomes thick, about 10 minutes (or you can take the easy rout and use corn starch). Serve with lime and cilantro.
If using sticky rice, it is the perfect dipping sauce for your rice, so serve in a bowl along side rice.
If using long grain rice, serve the chicken and sauce over the rice.