Easy weeknight dinner when you're in a rush. A bit of heat, but it can be adjusted by the number of chilis you use and the amount of heat.
Find more recipes like this on my blog, Week of Menus.
Step 1: Ingredients
1 tablespoon finely grated fresh ginger
5 garlic cloves, finely chopped or minced
juice of one lime
¼ teaspoon sea salt
2 tablespoons vegetable oil
1 onion, very thinly sliced
1 red bell pepper cut into bit size chunks
3 chiles (I used Korean green chili, but use whatever one you like, keeping in mind the heat of the chili)
3 tablespoons fish sauce
1 teaspoon sugar
3 scallions, green and light green parts only, thinly sliced diagonally.
Step 2: Method
Heat oil in a heavy skillet or wok until very hot and then add chicken in two batches. Stir-fry over high heat for about 5 minutes, or until chicken is golden all over. Remove chicken from wok and repeat with second batch of chicken.