This is an easy stir fry recipe originated in Thailand. Here comes my improvised version slightly deviated from the authentic one.
Take 200 gm of boneless chicken; either leg meat or shredded pieces from breast. Heat oil in wok and add 2.5 tsp of chopped garlic and 0.5 cup of diced onion. Stir fry until aromatic and then add the chicken pieces and further stir fry until its cooked. Then add 1 tsp of thinly chopped galangal, 3 tsp of chopped spring onion and and 0.5 cup of julienne cut red bell pepper and stir fry. Reduce the heat and add 1 tsp of dark soy sauce, 2 tsp of oyster sauce and 1 tsp of fish sauce followed by salt and sugar. Again quickly stir fry on high heat and adjust seasoning if required. Serve hot immediately.