Ingredients for Pat Preaw Waan
- Chicken Breasts
- Canned Pineapple
- Cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby corn, halved
- 2 stalks spring onion, thinly sliced
- Onion
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon tomato sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- Cooking Oil
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How to Make Pat Preaw Waan
- 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.
- 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).
- 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.
- Add the pineapple, cucumber, cherry tomatoes, red onion, and baby corn to the wok. Stir well to combine.
- Add 1 tablespoon of tomato sauce and stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
- Stir in the sliced spring onions. Taste and adjust seasoning as needed (add more sugar, fish sauce, or oyster sauce to your preference).
- 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