INGREDIENTS
- 450 g boneless, skinless chicken thighs
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 1–2 red Thai chilies, thinly sliced
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar or lime juice
- 1/4 teaspoon black pepper
- fresh cilantro or green onions, for garnish
Heat vegetable oil in a large skillet or wok over medium heat. Once hot, add the garlic, lemongrass, and chilies. Stir until fragrant, about 1 minute.
Add sliced onion and cook until slightly softened. Then add the chicken pieces to the pan. Stir often, letting the meat brown lightly on all sides.
In a small bowl, mix fish sauce, soy sauce, honey, and rice vinegar. Pour over the chicken, stirring to coat everything evenly and enhance the flavor.
Lower the heat and simmer for another 5–7 minutes until the chicken is fully cooked and sauce is slightly thickened. Season with black pepper.
Remove from heat and transfer to a serving plate. Garnish with chopped fresh cilantro or green onions. Serve with steamed rice or noodles if desired.