Vietnamese Pepper Chicken

450g chicken stir fry (Coles brand stir fry works), you might want to place in a snap lock and pound with a rolling pin to flatten a little.
1 tbs grape-seed oil
kosher salt
1/3 cup brown sugar, dark brown sugar works best
2 tbs soy sauce
1 tsp lime juice
1/4 cup water
3 tbs rice wine vinegar
1 french shallot, thinly sliced
4 cm piece ginger, peeled and sliced thinly using the vegetable peeler
2 cloves garlic, crushed
1/2 tsp chilli flakes
1/2 tsp ground black pepper (children may prefer less pepper)
handful of coriander springs, washed
handful of pan-roasted, unsalted peanuts or cashews, lightly crushed

Place the chicken in a bowl 1 tsp oil, and a pinch of kosher salt. Stir to combine and put aside.

In a small saucepan, combine the brown sugar, soy sauce, lime juice, water and rice vinegar. Heat on low-medium heat until the sugar dissolves, turn the heat to low.

Heat the remaining oil in a frying pan over medium heat. Add the shallot and cook in the frying pan for about a minute. Add the ginger and garlic and cook until softened, this will take about 2- 3 minutes. Add the chicken and chilli flakes and cook for about a minute.

Add about half the sauce mixture to the chicken, also add the black pepper. Simmer over medium-high heat until the chicken is cooked through. This will take about 10 minutes.

You may want to add more sauce, if so, add some more sauce and simmer again briefly.

Sprinkle coriander and nuts over the chicken.

Serve with jasmine rice.

This also works if you shred the chicken and serve with jasmine rice and sugar snap peas.

Try this with shredded lettuce, as a sandwich filling.