Thai Style Chicken Stir Fry - cooking recipe

Ingredients

1 kg chicken breast, sliced thinly
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 -3 tablespoons peanut oil
4 green onions, sliced thinly
200 g bean sprouts
500 g baby bok choy, chopped coarsely
1 medium red pepper, sliced thinly (about250g)
3 tablespoons lime juice
100 ml sweet chili sauce
1 tablespoon fish sauce
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon sambal oelek (or more)
2 tablespoons fresh coriander, finely chopped
1 1/2 tablespoons of fresh mint, finely chopped

Preparation

Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.