Thai-Style Sweet And Sour Chicken - cooking recipe

Ingredients

3 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1/2 teaspoon salt, to taste
2 tablespoons vegetable oil
1 tablespoon chopped garlic
8 ounces boneless skinless chicken breasts, cut into 1-inch chunks (or chicken thighs)
1 cup small cauliflower floret
1/2 cup coarsely chopped onion
2 tablespoons water
1/2 cup cubed cucumber (1/2 inch cubes)
1/2 cup halved cherry tomatoes

Preparation

In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
Heat a wok or a large deep skillet over high heat.
Add oil and swirl to coat pan.
Add garlic and toss well, until fragrant, about 15 seconds.
Add chicken and spread into a single layer.
Cook, until edges turn white, about 1 minute; toss well.
Add cauliflower florets and onion and toss well.
Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
Add fish sauce mixture and toss well.
Cook, undisturbed, until chicken is cooked through, about 1 minute more.
Add cucumber chunks and cherry tomatoes.
Give one more good toss to mix everything well.
Transfer to a serving plate; serve hot or warm.
May serve over hot cooked rice.