1 to 2 chilies, depending on the desired spiciness
3 tablespoons Go-Tan Nuoc Mam
1 tablespoon Go-Tan Oyster Sauce
1 teaspoon sugar
4 tablespoons Go-Tan Wok oil
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Preperation
Cut the chicken into cubes. Mix the sauces and sugar together in a bowl, add the chicken and keep at room temperature.
Finely chop the onion and garlic. Cut the bell pepper into thin strips, point the haricots verts and cut them into thirds. Pick the basil leaves. Cut the chilies into small pieces.
Heat a wok or frying pan. Put the wok oil in the pan and fry the garlic, chili pepper and the haricots verts in it. Stir well, cook for 1 minute, then add the chicken and onion. When the chicken begins to simmer, add the bell pepper. Let it cook for just under 1 minute and then taste to check if the dish is tasty and cooked through.
Remove the pan from the heat and sprinkle with the basil leaves. Stir everything one more time.
Serve immediately with Thai rice.
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