Sticky Chicken

• 1 tablespoon fresh ginger, grated
• 2 large hot red chili peppers, deseeded, finely chopped
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 400 g chicken thigh fillets, cut into 5cm chunks
• 1 tablespoon canola oil

1. Combine ginger, chilli, juice, fish sauce and sugar in a large bowl.
2. Add chicken pieces to the mixture and turn to coat.
3. Refrigerate at least 30 minutes.
4. Remove chicken from the marinade.
5. Heat oil in a non-stick frying pan over medium heat, add chicken and cook for 3 minutes or until browned and almost cook through, turning occasionally.
6. Add marinade, cook for 30 seconds until chicken is cooked through and the marinade simmers.

fresh ginger, hot red chili peppers, lime juice, fish sauce, brown sugar, chicken thigh, canola oil

Taken from www.food.com/recipe/sticky-chicken-440154 (may not work)