Sticky Chicken and Coconut Rice...

Serves: 4
Ingredients:
   2 teaspoons peanut oil
   800g chicken thigh fillets, trimmed, thinly sliced
   1 medium red onion, thinly sliced
   2 garlic cloves, thinly sliced
   1 tablespoon soy sauce
   1/4 cup caster sugar
   2 tablespoons fish sauce
   1 tablespoon lime juice
Coconut Rice
   2 cups jasmine rice, well-rinsed

   2 cups cold water
   400ml can coconut cream
   3cm piece ginger, peeled, sliced
  Serve: sesame seeds, peelings of cucumber
Method:

1. Heat oil in a wok or frying pan over medium-high heat. Cook chicken, in batches, stirring, until golden. Transfer to a bowl.
2. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through. Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling. Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens. Serve with pickled cucumber and rice.
3. Place all coconut rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Discard ginger. Serve.