Kai Phat Yot Khao Pot (Chicken with Baby Corn)

Servings: 4

500 grams (1 pound) chicken fillets
1 tablespoon fish sauce
pepper
1 teaspoon oil
400 grams (13 ounce) babycorn, fresh or canned
3 spring onions
2 cloves garlic
3 tablespoon oil
2 tablespoon fish sauce
2 tablespoon oyster sauce
1 tablespoon sugar

Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.