4-5 boneless, skinless chicken thighs
1/2 onion, minced
2 cloves garlic, minced
1 T caramel sauce (light)
1 T vegetable oil
1 T Vietnamese coriander leaves, schiffonaded (optional)
Salt, pepper, fish sauce, sugar
1) Wash and cut chicken thigh into strips (or any size and shape you want).
2) Heat 1 T oil over medium high heat, add garlic and stir-fry until fragrant. Add chicken and saute for a few minutes. Add onion and cook until liquid is reduced. Add caramel sauce (if you are making it fresh, make it lighter than you normally do). Season with salt, pepper, fish sauce and sugar to your taste.
3) Top with Vietnamese coriander leaves, then serve.
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