1 tblsp vegetable oil
1 kg chicken thigh fillets trimmed, halved
2 red onions cut into wedges
2 tsps finely grated fresh ginger
3 garlic cloves crushed
1 long red chilli deseeded and finely chopped
¼ cup (60 ml) dark soy sauce (or gluten-free alternative)
⅓ cup firmly packed (70 g) brown sugar
1 tblsp fish sauce
1 tblsp lime juice
1 Lebanese cucumber finely sliced
¼ cup chopped roasted peanuts
1 fresh red chilli sliced to serve
1 ½ cups jasmine rice steamed to serve
- Heat oil in a large wok over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 2 minutes on each side, or until golden brown. Transfer to a bowl. Reduce heat to medium.
- Add onions to wok. Stir-fry for 2 to 3 minutes. Add ginger, garlic and chilli. Stir-fry for 2 minutes. Return chicken and juices to wok with soy sauce. Reduce heat to low. Simmer, covered, for about 10 minutes, or until chicken is cooked.
- Increase heat to high. Add sugar. Stir-fry for about 3 to 4 minutes, or until caramelized. Stir in fish sauce and juice. Remove from heat.
- Garnish with cucumber ribbons, chopped peanuts and sliced chilli. Serve with steamed rice.