Ingredients

The following ingredients have 4 Servings
  • 1 3/4 pounds boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 3 tablespoons fish sauce (divided)
  • 2 tablespoons hot chili sambal (divided)
  • 1 tablespoon sesame or vegetable oil
  • 1 large yellow onion (roughly chopped)
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 cup sliced scallions

Instruction

  • Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
  • Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken and brown for 4 minutes on one side.
  • Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
  • Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and remaining 1 tablespoon of fish sauce and 1 tablespoon of chili sambal.
  • Pour the sauce into the pan and add the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with lots of jasmine rice.