Thai Sweet Chili Chicken

• 2 lbs boneless skinless chicken thighs, trimmed and cut in small strips
• 1 medium onion, cut in strips
• 1/4 cup fresh gingerroot, cut in very thin strips
• 4 garlic cloves, minced
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon fish sauce
• 2 tablespoons crushed red pepper flakes
• vegetable oil
• kosher salt
• black pepper

1. Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic).
2. After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes.
3. Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.).
4. Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half.
5. Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.).
6. Add the rest of the onions and ginger, then cook for 3-5 more minutes.
7. Enjoy with jasmine rice.

chicken thighs, onion, fresh gingerroot, garlic, sweet chili sauce, fish sauce, red pepper, vegetable oil, kosher salt, black pepper

Taken from www.food.com/recipe/thai-sweet-chili-chicken-217234 (may not work)