By Keith Floyd
The delight of this dish comes from the combination of textures and flavours that you get from mixing cooked and raw ingredients.
It is typical of many Thai and Vietnamese dishes. Garnish them liberally with uncooked herbs and spring onions.
Heat the oil in a large frying pan or wok, if you prefer to use a wok, and fry the sliced chicken briskly for 5 minutes. Lift out from the pan with a slotted spoon and set aside.
Now fry together the onion and garlic in the pan for 2–3 minutes, then add the mushrooms and Stir-fry the lot for 1 more minute. Return the chicken to the pan or wok. Add the soy sauce and honey and mix in well