• 2 Tbsp oil • 2 onions, sliced • 600g boneless chicken thighs cut into thirds • 1 red chilli, sliced • 2 Tbsp brown sugar • 1/3 cup kecap manis • ½ cup water • 2 Tbsp lemon juice • ½ cup mint leaves
Kecap Manis Place 1 cup dark soy sauce, ¼ cup molassesand 1/3 cup brown sugar in a small pot. Heat until sugar dissolves. Store in an airtight jar.
1. Heat the oil in a wok or frying pan until hot. Add the onions and stir for 1 minute or until they are slightly browned. Add chicken and chilli and stir-fry for a further 2 minutes until the chicken starts to brown.
2. Add the sugar and stir through for 30 seconds, then add the kecap manis and water and continue to cook for 5-8 minutes until chicken is cooked and the sauce starts to thicken.
