I called this dish Chicken Larb – but I'm not sure that is a correct description. I suspect larbs are made with minced meat – and certainly you could have used chicken mince instead of chicken thighs.
Chicken thighs – diced (hard work)
For the chicken marinade:
Sweet Chilli Sauce
Chinese cooking wine (or sherry)
Spring onion (scallion)
Lobe of a red capsicum (bell pepper)
Bean sprouts (mung)
Corn – canned kernels
Coriander stalks – chopped
First dice your chicken and mix it with the marinade ingredients and put it in the fridge (at least 30 minutes is good)
With a different knife and chopping board, chop up the vegetable ingredients – the corn and the spinach are ok as they are.
Fry off your chicken. Add all the other ingredients and cook until heated through. This doesn't take long. Then serve with the garnish of coriander leaves.