another publication by IMAGE asia

Chicken with spring onion

by Ocean Beach Club



  • 300 gm chicken breast
  • 200 gm celery
  • 50 gm spring onions
  • ½ gm garlic
  • 20 gm ginger
  • 10 gm carrots
  • ½ gm sesame oil
  • ½ gm cooking oil
  • pinch of salt
  • pinch of black pepper
  • 100 gm chicken stock
  • 20 gm tapioca
  • ¼ gm soya sauce
  • 110 gm oyster sauce


Stir fry the garlic until golden brown and then add ginger Once you can smell the ginger, add the chicken breasts and stir again for two minutes, then add chicken stock and seasoning, followed by the vegetables.

Add tapioca flour to thicken the sauce.

To finish, top with sesame oil

About Chef Apichat

Chef Apichat was born and raised in Yala Province in the south of Thailand. His first culinary job was from 1995 to 1997 as a senior Chinese cook in Phuket City. He then spent years building his career in various international destinations, including China and South Africa.

Since he permanently moved back to Thailand, he’s been sous chef at Ocean Beach Club at the Hilton Phuket Arcadia. Today, he creates the most unique and delicious mix of ‘Mediter-Asian’ dishes including fresh seafood and meat skewers.

  • Chef Apichat
  • Chicken with spring onion

Ocean Beach Club