2 boneless, skinless chicken thighs
2 boneless, skinless chicken drumsticks
1 whole spring onion
green parts (leaves) from 3 spring onions
1 large garlic clove
50 ml soy sauce
1/2 tsp curry
1/2 Tbsp brown sugar
a few drops of vinegar
1 tsp finely grated fresh ginger
1 tsp corn starch dissolved in 2 Tbsp water
Heat some oil in wok. Brown the garlic, and quickly add white part of onion and ginger and stir fry on high heat for about 30 seconds. Add meat and stir fry until it’s cooked (about 5 minutes, but do taste it before proceeding). In a cup combine soy sauce, curry and vinegar and pour into the wok with the leaves of the onions and reduce the heat to medium. Stir fry until meat is done. Turn of the heat and pour corn starch into the meat and stir until sauce thickens.
Serve over cooked whole grain rice and enjoy!