- 55min prep
- 20min cook
- 6 Servings
2 teaspoons peanut oil
800g chicken thigh fillets, trimmed, thinly sliced
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon soy sauce
¼ cup caster sugar
2 tablespoons fish sauce
1 tablespoon lime juice
Steamed jasmine rice, to serve
Heat oil in a wok or frying pan over medium-high heat. Cook chicken, in batches, stirring, until golden. Transfer to a bowl.
Add onion. Cook, stirring, for 5 minutes or until softened.
Add garlic. Cook for 1 minute or until fragrant.
Return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through.
Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling.
Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens.
Serve with pickled cucumber and rice.
¼ cup rice wine vinegar
2 tablespoons caster sugar
2 Lebanese cucumbers, cut into thin ribbons
1 green onion, thinly sliced
Make pickled cucumber Place vinegar, sugar and ¼ cup cold water in a saucepan over medium heat.
Cook, stirring, for 2 minutes or until sugar has dissolved.
Transfer to a heatproof bowl. Add cucumber. Stir to combine.
Set aside to cool completely.
Stir in onion.