Serves 4

500 g (1 lb) chicken fillets

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