Serve with cooked basmati rice.
- 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)
- vegetable oil
- black pepper
- for the rice:
- 240 g basmati rice
- 600 ml boiling water
- pinch salt
- 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.