Angela van Tijn - original recipe at One Smiley Monkey
This comforting dish is always a crowd pleaser, including the kids. The spicy chili marinated strips of chicken pair beautifully with the buttery shiitake mushrooms and squash. The fish sauce helps pull the flavours together and makes the dish pop.
Cut each chicken breast into 6 diagonal slices (with the grain). Put into a bowl with the Spicy Thai chili sauce and marinate for at least 1 hour and up to 24.
Heat the oil in a frying pan and add the chicken slices, stir-frying them for two minutes. Add the garlic and shallot slices and stir-fry for 1 or 2 minutes more.
Add the chicken or vegetable stock and bring the mixture to a boil. Cook for 10 minutes.
Stir in the diced squash and quartered mushrooms, cover the pan, and continue cooking for 5 minutes at a gentle simmer.
Remove the pan from the heat and uncover. Add the fish sauce, adding more if seasoning requires adjusting. Garnish with fresh cilantro, lime and serve with jasmine rice.