Categories: Entree


  • Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated
  • 1/2 kg chicken fillet
  • 4 medium onions, finely chopped
  • 2 tsp chili garlic sauce
  • 1/2 cube chicken bouillon
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 30 ml water
  • 1/2 tsp dried thyme
  • cooking oil
  • salt and pepper


  1. Wash and soak chicken fillets in brine (1 cup of water + 1 tbsp of salt) for 10 minutes.

  2. Drain well and rub with ground black pepper afterwards.

  3. Pan fry or grill the chicken until uniformly golden brown.

  4. Chop the chicken fillet into small cubes.

  5. Heat a tablespoon of oil in a wok and cook the chopped onions until caramelized and almost clear. Set aside.

  6. Stir fry the chicken and onions in the oil for 10 minutes at high heat.

  7. Add in the water, chili garlic sauce, chicken cube, vinegar, soy sauce and thyme.Stir while cooking.

  8. Stir while cooking until all liquid has evaporated.

  9. Add a dash of oil and stir fry the cooked ingredients.

  10. Serve hot.

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