Ingredients

• 2 teaspoons peanut oil
• 800g chicken thigh fillets, trimmed, thinly sliced
• 1 medium red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tablespoon soy sauce
• 1/4 cup caster sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Steamed jasmine rice, to serve

Pickled cucumber

• 1/4 cup rice wine vinegar
• 2 tablespoons caster sugar
• 2 Lebanese cucumbers, cut into thin ribbons
• 1 green onion, thinly sliced

Method

• Step 1 Make pickled cucumber Place vinegar, sugar and 1/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Transfer to a heatproof bowl. Add cucumber. Stir to combine. Set aside to cool completely. Stir in onion.
• Step 2 Heat oil in a wok or frying pan over medium-high heat. Cook chicken, in batches, stirring, until golden. Transfer to a bowl.
• Step 3 Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through. Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling. Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens. Serve with pickled cucumber and rice.