MALAYSIAN CHICKEN

2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt

Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.