Step-by-Step Instructions

1. 1.Sauté Onion and Garlic

   Heat 3 tablespoons of cooking oil in a pan. Add the sliced onion and garlic. Fry until they turn light brown, about 2-3 minutes.

2. 2.Cook the Chicken

   Add the 1 kg of chicken pieces to the pan. Sprinkle 1 teaspoon of salt over the chicken. Stir and cook until the chicken changes color and is partially cooked, about 5-7 minutes.

3. 3.Add Spices and Herbs

   Add 2 tablespoons of red chili paste, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and 1 teaspoon of white pepper powder to the chicken. Stir well to ensure the chicken is evenly coated with the spices, and cook for another 2-3 minutes.

4. 4.Incorporate Vegetables

   Add 1/2 cup of sliced mushrooms, chopped yellow, red, and green capsicums, and Thai leaves to the pan. Stir gently to combine with the chicken and spices.

5. 5.Add Coconut Milk and Flavorings

   Pour in 1 cup of coconut milk. Add 1 teaspoon of sugar and 2 tablespoons of lemon juice. Stir all the ingredients together thoroughly.

6. 6.Simmer and Finish

   Add the Thai red chili peppers (whole or sliced) for an extra kick. Cook the mixture for 5-10 minutes, or until the sauce thickens slightly and the vegetables are tender-crisp.

7. 7.Serve

   Serve the Thai-style chicken and mushroom stir-fry hot. Enjoy!