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You can also try this with duck, pork, or fresh prawns, shelled or unshelled. Serve with rice, a vegetable dish, and a soup for a very satisfying meal. 2 tablespoons vegetable oil 1 large onion, cut into wedges 1 pound boned chicken thighs, cut into 2-inch pieces 6 large garlic cloves, thinly sliced 1 tablespoon thinly shredded ginger root 2 tablespoons honey 2 tablespoons nuoc mam (see note) 2 tablespoons soy sauce 1/2 teaspoon five-spice powder (see note) Freshly ground pepper Coriander sprigs, for garnish

Heat the oil in a wok or skillet over high heat. Add the onion and stir-fry until lightly browned. Add the chicken and stir-fry until browned, about 3 minutes. Add the garlic and ginger and stir-fry until fragrant. Stir in the honey, fish sauce, soy sauce, and five-spice powder. Toss to combine the ingredients and cook until the chicken pieces are nicely glazed with the sauce, about 3 minutes. Remove to a hot platter.

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Sprinkle with black pepper to taste, and garnish with coriander sprigs. Serve with rice.

Serves 4.

Note: Nuac mam (Vietnamese fish sauce) and five-spice powder are available at Asian food markets. Or try the ``ethnic food'' section of larger supermarkets.

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