Pat Preaw Waan Recipe

Experience the vibrant flavors of Thailand with this quick and easy Pat Preaw Waan recipe! This mouthwatering chicken and pineapple stir-fry is bursting with sweet, savory, and tangy notes. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Get ready for a taste of paradise!

Prep Time 15 mins
Cook Time 25 mins
Calories 208.5 kcal
Protein 24g
Rating 4.0 (1 Reviews)
Pat Preaw Waan 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pat Preaw Waan

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How to Make Pat Preaw Waan

  1. Prepare all ingredients: Cut chicken into 1-inch pieces. Chop pineapple, cucumber, and cherry tomatoes. Thinly slice red onion and spring onions. Halve baby corn.
  2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and fry until golden brown (about 1 minute).
  3. Add the chicken to the wok and stir-fry until lightly browned. Pour in oyster sauce, fish sauce, and sugar. Stir constantly for 2-3 minutes until the chicken is almost cooked through.
  4. Add the pineapple, cucumber, cherry tomatoes, red onion, and baby corn to the wok. Stir well to combine.
  5. Add 1 tablespoon of tomato sauce and stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
  6. Stir in the sliced spring onions. Taste and adjust seasoning as needed (add more sugar, fish sauce, or oyster sauce to your preference).
  7. Serve hot over steamed rice. Garnish with extra spring onions if desired.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

29g

Fat

11g

Carbs

4g