675 g chicken thighs (boned, trimmed and cut into strips)
0.5 a medium onion (finely sliced)
thumb sized piece fresh root ginger (cut into fine strips)
2 cloves garlic (minced)
2 tblsp thai sweet chilli sauce
2 tsp fish sauce
0.5 tsp chilli flakes or 2 red chillies (finely sliced)
for the rice:
240 g basmati rice
600 ml boiling water
Place rice in a sieve and rinse with cold water. Bring the water to the boil and add the rice to the pot. Stir once, cover saucepan tightly and reduce heat to lowest setting.
Simmer for approximately 12 minutes (do not remove the lid during this time). Drain rice in sieve to remove any excess water. Return to pot to keep warm until ready.
For the chicken, fry the half of the onions, half of the ginger, and all the garlic in a very hot wok/pan with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic). After browning the edges of the onions (about 2-3 minutes), add chicken.
Fry for five more minutes. Add sweet chilli sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't over-salt.)
Reduce heat to medium-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half. Salt/pepper to taste.
(The chicken should be fully cooked at this point, so you can taste the sauce.).
Add the rest of the onions and ginger, then cook for 3-5 more minutes. Serve with the cooked basmati rice.