Serves 4 Ingredients 3 tbs oil 2 large onions cut into wedges 2 tsp minced garlic 800g chicken thigh fillets, sliced thinly 5 cm fresh ginger, peeled and cut into fine, thin strips 1 tsp Chinese five spice powder 4 tbs honey 2 tbs fish sauce Ground black pepper to taste 1 red chilli (or […]

Serves 4

Ingredients
3 tbs oil
2 large onions cut into wedges
2 tsp minced garlic
800g chicken thigh fillets, sliced thinly
5 cm fresh ginger, peeled and cut into fine, thin strips
1 tsp Chinese five spice powder
4 tbs honey
2 tbs fish sauce
Ground black pepper to taste
1 red chilli (or capsicum), deseeded and cut into thin strips to garnish

Method
Heat oil in wok or heavy based frying pan until very hot.

Stir fry onion for a minute.

Add chicken and stir fry for 2-3 minutes.

Add garlic and ginger and stir fry for further 30 seconds. Reduce heat to medium.

Stir in Chinese 5 spice powder.

Add fish sauce and honey and stir fry until chicken is well cooked and coated with sauce.

Remove from heat and place on serving dish.

Sprinkle with black pepper and chilli/capsicum garnish.

Serve hot with steamed rice and steamed or stir fried vegetables.

This story was also published in the November 2010 edition of Border Crossings, the magazine of LCA International Mission.