2 small white or yellow onions, peeled, halved lengthwise, and cut into ½-inch wedges (Kong says to cut the onions crosswise into ½-inch rings; I forgot; you should follow his instructions.)
2 firm Roma tomatoes or tomatoes on the vine, quartered (Kong says to cut the tomatoes crosswise into ½-inch rings; I forgot again; what's wrong with me?)
2 tablespoons dark soy sauce (Kong uses Healthy Boy dark soy sauce; but my Thai market ran out of it, so I used light/thin soy sauce.)
Instructions
Put the chicken breasts in a small bowl. Prick them a few times with the tines of a fork. Add the fish sauce and ground pepper to them and mix them with your hand just until they're coated with the fish sauce. Cover and refrigerate for about 30 minutes.
Put the vegetable oil in a stainless steel skillet (nonstick doesn't work well here) and put on medium-high heat.
Place a plate near the stove. When the oil is hot, gently lower the chicken breasts into the pan. Make sure the chicken is thoroughly browned on one side before flipping it. We want good caramelization, so don't crowd the pan or flip the chicken back and forth before you get a good sear on one side. Crank up the heat high, if necessary, to achieve this.
Once the chicken is cooked through and thoroughly browned on both sides, transfer to the prepared plate.
At this point, there should be some oil left in the pain along with the brown bits that stick to the bottom of the pan. You want to discard the oil in the pan so that only a couple of tablespoons are left. Take the pan off the heat for now.
Slice the chicken against the grain into ½-inch strips.
Put the pan back on the stove, this time on high heat. Put the onion slices into it and fry them until browned (the trick is to let them sit undisturbed to develop the caramelization and not to stir them around too much). Once that's done, add the tomatoes and soy sauce to the skillet. Stir to coat the onions and tomatoes with the pan glaze. Let the onions and tomatoes cook until soft but still holding their shape.
Add the chicken back to the pan. Stir quickly to mix and heat everything through. Transfer to a serving plate. Serve with rice.
Recipe by SheSimmers at https://shesimmers.com/2015/04/akrapol-suetrong-and-chicken-mistake-stir-fry.html