Caramel chicken with popcorn

Ingredients

2 tsp	Rice bran oil
400 g	Boneless chicken thighs, skinned and thinly sliced (Main)
1 medium	Red onion, thinly sliced
2 cloves	Garlic, thinly sliced
1 Tbsp	Soy sauce
1 Tbsp	Lime juice, or lemon juice
¼ cup	Caster sugar
2 Tbsp	Fish sauce
2 Tbsp	Fresh coriander, chopped
1 tsp	Cornflour
2 cups	Popcorn, use plain popcorn, popped

Directions

1. Heat half the oil in a wok or frying pan over medium-high heat.
2. Fry chicken, in batches, until golden. Transfer to a bowl.
3. Add onion to pan with remaining oil. Stir fry until softened.
4. Add garlic and cook for 30 seconds, until fragrant. Return chicken to pan. Combine soy sauce, lime/lemon juice, caster sugar, fish sauce, coriander and cornflour. Add to pan and stir. Simmer until thickened and chicken is glazed.
5. Place popcorn in 4 bowls and spoon chicken on top.

Tip

Check out Ray McVinnie's video on'How to cook the perfect white rice'.