Ga Xao Ngo Khoai Tay (Chicken with Corn and Potato), Made with Monk Fruit Sweetener

Method

1. Wash 1kg chicken thigh with salt, pat it dry and cut it into bite sized cubes.
2. Season the chicken with 1/4 tablespoon salt and 1/4 tablespoon black pepper and leave it for 15 minutes.
3. Peel and wash the potatoes, cut them into cubes the same size as the chicken and parboil them for about 3 minutes. Rinse the corn and drain it. Peel the onion and cut it into bite sized pieces, and chop the spring onion.
4. Mix the stir fry sauce from 2 tablespoons fish sauce, 1/2 tablespoon kOBE Monk Fruit Blend, 1 tablespoon chili sauce and 2 tablespoons water.
5. Fry 1/2 tablespoon minced garlic until fragrant, add the seasoned chicken and stir fry over high heat until the meat firms up, turns lightly golden and catches at the edges. Lift the chicken out onto a plate.
6. In the same pan, add the parboiled potato, the onion and 300g corn and toss quickly over high heat.
7. Return the chicken to the pan, pour in the sauce, toss quickly to coat, then lower the heat and simmer for about 5 minutes until the sauce thickens.
8. Turn off the heat, stir through the spring onion for another 20 seconds and serve.

Tips

• Parboiling the potato for about 3 minutes before stir frying cooks it through without breaking it up.
• Frying the chicken separately and returning it to the pan with the vegetables keeps the dish from weeping.
• Fifteen minutes with salt and pepper is enough for the chicken, since longer turns it salty.
• Five minutes at a low simmer at the end thickens the sauce so it coats the chicken.
• The corn goes in with the onion and gets tossed quickly, since long cooking costs it its sweetness.