Vietnamese caramelized ginger chicken

Trim most of the fat from the chicken thighs and cut into slightly larger than bite-size pieces.

Heat the wok until water beads up, add a little oil and let it smoke, add the chicken and brown just the outside, leaving it a minute before stirring; remove.

Wipe the wok, reheat with a little oil and soften the sliced half onion about two minutes; add to the chicken.

Reheat the wok with a little oil and stir the ginger and garlic briefly.

Turn off the heat, add the fish sauce and brown sugar and mix.

Heat until bubbling and slightly thickened, return the chicken and onion and stir over high heat 6 to 10 minutes as it thickens and caramelizes, adding a couple tablespoons of water if dry.

Stir in thinly sliced red holland peppers and a little cilantro; serve in a bowl, optionally with rice.