normally when you are too lazy to clean out the frypan from cooking pork chops, and then use it the next night to cook a different meat dish, the results can be ... unpredictable. Last night however, the ubiquitous chicken thighs were a treat. True, I did douse them in sweet chilli sauce and garlic, and then fry it all up with thick potato slices, but really it all turned out a million times better than could be reasonably be expected.
A word of warning though - go sparingly on the garlic. It's a killer.
But you can use as much sauce as you like.