Method
- 01
Cook your bacon in a wok or large cast-iron skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and set aside.
- 02
In a small bowl, whisk together your fish sauce, lime juice, brown sugar, and a pinch of salt. Set aside.
- 03
Drain all but 1 tablespoon of bacon fat from the pan. Increase heat to medium-high and add your chicken. Cook until lightly golden on all sides, about 5-6 minutes. Season with a pinch of salt and your black pepper. Transfer to a clean plate.
- 04
Add your oil to the pan. Add your onion and cook until softened and lightly caramelized, about 3 minutes. Add your garlic and the white and light green parts of your scallion, stirring constantly for 30 seconds until fragrant.
- 05
Add your mushrooms and cook, stirring occasionally, until golden and their liquid has mostly evaporated, about 5-6 minutes.
- 06
Return your chicken and bacon to the pan. Pour your fish sauce glaze over everything and toss to coat evenly. Cook for 1-2 minutes until warmed through and the sauce clings to the ingredients.
- 07
Taste and adjust seasoning with additional salt, fish sauce, or lime juice as desired. Transfer to a serving bowl and garnish generously with your fresh mint and reserved dark green scallion tops. Serve immediately.
