1/3cupsoy sauce (Tamari / Coconut Aminos can be substituted)
2tspfish sauce
1tbsprice vinegar / lemon juice
To serve
Rice / noodles
fresh cilantro / coriander
sliced spring / green onion
finely chopped chillies
Instructions
Cube the chicken thighs into bite-sized pieces. Season generously with salt.
Cook the chicken in a hot pan until golden brown on all sides. The chicken doesn't have to be fully cooked at this stage. Remove from the pan and set aside.
In the same pan you cooked the chicken in, add a splash of oil then cook the the garlic, ginger and red chilli (if using) for a minute until fragrant.
Pour in the coconut cream and sugar. Bring to a simmer then add the soy sauce, fish sauce and rice vinegar.
Allow the sauce to simmer and reduce slightly then add the chicken and any of its resting juices back in.
Cook for 7-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Serve the chicken and sauce over rice or noodles. Garnish with sliced spring onions, fresh cilantro/coriander and finely diced chillies.