250g Soanes boneless, skinless thigh cut into bite-sized pieces

2 tbsp fish sauce

1 tbsp oyster sauce

1 tsp sugar

2 tbsp rapeseed oil

2 cloves garlic, crushed

2 spring onions, sliced finely

1 small red pepper, sliced

1/2 small onion, thinly sliced

2 tbsp fresh ginger, cut into matchstick sized pieces

Rice to serve

Serves 2


1. Mix the fish sauce, oyster sauce and sugar in a bowl.

2. Heat a wok or a skillet until very hot, then swirl the oil around the pan to coat. Add the chicken and cook for a minute. Add the garlic and cook for another minute, stirring continuously. 

3. Add the spring onions, pepper, onions ginger and sauce mix to the pan and fry for 2 - 3 minutes until the chicken is cooked through and the vegetables are crisp.

4. Serve immediately with rice.

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