1Heat oil in a wok over medium heat till it starts to shimmer slightly. Add onions and stir-fry for a minute. Add chillies and fry till onions are translucent, about 5 mins.
2Turn up the heat to high, then add chicken and fry for 5 mins. Add sugar and dark soy and turn down the heat to a simmer. Cook for 20 to 30 mins, or until chicken is cooked and tender.
3Add lime juice and salt, and stir. Simmer for a minute and serve immediately with steamed rice, garnished with sliced red chillies and fresh coriander leaves.
Chef's Tip: Cook the dish a day ahead. The longer you keep it, the better.
Recipe: Annette Tan / Photo: Andy Wong/Rave Photography