Ingredients

• 1/4 tsp dark soy sauce
• 2 tsp oyster sauce
• 4 tbsp fish sauce
• 2 tbsp soft brown sugar
• 4 tbsp water
• 500g boneless, skinless chicken thighs, cut into 2x3cm pieces
• 2 tbsp vegetable oil
• 10cm piece of ginger, peeled and julienned
• 4 garlic cloves, finely chopped
• 1 tsp sesame oil
• 1 small handful coriander (cilantro) leaves
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine the soy sauce, oyster sauce, 2 tbsp of the fish sauce and 1 tbsp of the brown sugar. Mix well, then add the chicken. Cover and place in the fridge to marinate for 20 minutes.

2. In a small bowl, combine 4 tbsp of water with the remaining fish sauce and brown sugar. Stir to dissolve the sugar, and set aside.

3. Place a wok on the stove to heat up, then add the oil and ginger and stir-fry over medium heat until fragrant. Turn the heat up high, then add the chicken to the wok, tossing the chicken to seal all sides. Add the water and sugar mixture, stir for 2 minutes, then reduce the heat to medium. Add the garlic, cover the wok, and cook for a further 3 minutes.

4. Remove the lid and increase the heat to high to reduce the sauce by half, then stir in the sesame oil. Transfer to a serving plate and garnish with coriander and sesame seeds, and serve with jasmine rice.