4 halved skinless chicken thigh fillets
1 clove garlic crushed
2 tbsp dark soy sauce
3 tbsp dark muscavado sugar
2 tbsp fish sauce
2 handfuls of washed and shredded greens
fresh noodles to serve
Heat the oil in a wok and fry the chicken pieces for 5-6 minutes until they are nicely browned. Scoop out and add the garlic for 30 seconds, then add the soy and chicken and cook for 2 -3 minutes. Add the sugar and fish sauce and keep cooking until the sauce is thick and glossy.
Stir fry the greens in a separate Pan. Add the noodles and heat through. Spoon over the chicken.
Note: I added the stir fried greens and noodles to the chicken in the wok so everything had a good coating of the delicious sauce. I squeezed some lime juice just before serving.