Simple Thai-style chicken stir-fry

Ingredients for 2 servings:

• 100 ml Sweet Chili Sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce, optional
• 1 tbsp honey, liquid
• 1 lime(s), juice
• 2 garlic cloves
• 1 piece(s) of ginger root, approx. 2 cm
• 600 g chicken thighs
• 2 tbsp oil
• salt and pepper
• 1 bell pepper(s)
• 2 onions
• 2 spring onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Mix the chili sauce, soy sauce, fish sauce (if using), runny honey, and lime juice in a bowl. Peel, grate, or press the garlic cloves and ginger, and add to the pan. Mix everything well and set aside. Cut the onions and trimmed bell peppers into medium-sized pieces and place in a baking dish. Slice the spring onions into rings and add. Heat the oil in a pan, add the chicken thighs, and fry briefly on both sides. Sprinkle with salt and pepper while cooking, then transfer to a baking dish. Pour the sauce over the chicken. Place the dish on the middle rack of the preheated oven and braise for approximately 30-35 minutes, depending on the size of the thighs. For the last 2-3 minutes of cooking, set the oven to the grill function to ensure the chicken pieces are properly grilled. Once or twice during cooking, spoon some of the cooking juices from the bottom of the dish over the chicken pieces and vegetables. Serve with rice.