Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-40.jpg)
Ingredients
- 3 tbsp oil
- 200g chicken breast, diced
- ¼ cup Kimball Thai Chilli Sauce
- 3 tbsp Kimball Tomato Ketchup
- 2 tbsp Kimball Oyster Flavoured Sauce
- ½ tsp thick soy sauce
- ¾ cup water
- 1 onions, sliced
- 100g cauliflower, cut into florettes
- 100g green pepper, diced
- 100g mini sweet corn, sliced
- 100g carrot, sliced
- 2 kaffir lime leaves, torn
- 1 tsp cornflour + 1 tbsp water
- salt, to taste
- sugar, to taste
- 4 portions rice, to serve
- Sauce
- 3 shallots
- 2 cloves garlic
- 2 candlenuts
Method
- Heat up oil and sauté blended ingredients until aroma rises.
- Add chicken, Kimball Thai Chilli Sauce, Kimball Tomato Ketchup, Kimball Oyster Flavoured Sauce, soy sauce and water. Stir until gravy boils.
- Add in onions, vegetables and kaffir lime leaves. Cover and cook vegetables until tender.
- Add cornflour mixture then stir until thick. Season to taste. Serve with rice.