2 boneless, skinless chicken breasts, cut into bite-size pieces
2 tbsp. oil
1 tbsp. fresh ginger, shredded
1 tbsp. soy sauce
1 tbsp. fish sauce (nuoc mam)
1 tbsp. sugar
1/4 med. onion, chopped
1/4 tsp. black pepper
1 clove garlic, crushed & chopped fine
1/8 tsp. lemon juice

Over medium high heat, fry chicken in oil just until it loses its pinkness, about 5 minutes. Remove to plate. In same frying pan, add remaining ingredients and simmer until onion becomes soft. Stir in cooked chicken. Remove from heat. Serve over hot white rice. Serves 2.