2 Chicken Breasts, Chopped Small
2 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1 Tsp Sugar
1 Tbsp Vegetable Oil
2 Cloves Garlic, Grated
1/8 Yellow Onion, Chopped Fine
2 Tbsp Fresh Ginger, Grated
1 Scallion, Chopped
1. In a bowl mix together Fish Sauce, Oyster Sauce and Sugar and set aside.
2. Heat wok, or non-stick pan, over a high heat and add Oil. Add chicken and cook until no longer pink, about 8-10 minutes.
4. Add Onion, Garlic, Ginger and Scallion and mix together. Let cook for 5 minutes. Keep it stirred to prevent burning.
5. Drizzle Sauce evenly over Chicken and mix together, cook for a further 2-3 minutes until Chicken is golden and Sauce had dried onto the Chicken. Serve on Rice.