8 chicken thighs, deboned if preferred (cut into half)
2 green chillies-thick slices
2 red chillies-thick slices
2 medium onions-thick slices
3 tbsp vegetable oil
1 tbsp Wing Yip Dark Soya Sauce
half tsp sugar
half tspz salt or half chicken stock cube
juice from half a lemon or lime
Heat vegetable oil in a wok, fry onions and chillies for 30 seconds.
Add chicken and stir fry for approximately 5 minutes.
When chicken is half cooked add dark soya sauce, sugar, salt and water then cook for a further 20 minutes on a gentle heat.
When chicken is cooked, squeeze in lemon or lime juice and turn off heat.