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
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.