Cambodian Chicken Lok Lak & Jasmine Rice

• Meanwhile, trim ends of cos lettuce and separate leaves. 
• Thinly slice tomato and red onion (see ingredients).
• Halve lime.
• Thinly slice spring onion.
• Finely chop garlic.
• In a small bowl, add lime juice, the pepper and a pinch of salt.
• In a second small bowl, combine garlic, the brown sugar, fish sauce & rice vinegar mix and oyster sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Tranfer to a plate, cover to keep warm and set aside.

TIP: Chicken is cooked through when it is no longer pink inside.

• Return frying pan to a medium-high heat with a drizzle of olive oil.
• Cook chicken breast strips until browned and cooked through, turning occasionally, 6-8 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink inside.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, until tender, 4-5 minutes.
• Add cooked chicken and oyster sauce mixture, stirring until combined and fragrant, 1-2 minutes.