Another really simple, fast dish to cook, packed full of Asian flavours.
2-3 Chicken breasts, or chicken 4-6 thighs
1 Lime, grated zest and juice
1 tbs Olive oil
200g Tin of coconut milk
1-2 Green chillies, deseeded and finely chopped
2 tsp Thai fish sauce
4 Spring onions, cut into 2-3 cm shreds
4 tbs Fresh coriander, finely chopped
Preparation and cooking
Chop the chicken into bite sized pieces and place them in a bowl with the lime juice and lime zest. Stir well and leave to marinate for an hour.
When you are ready to cook, heat the oil in a pan or wok over a high heat until the oil is really hot. Then add the chicken pieces and stir fry for 3-4 minutes, until they are golden in colour. Now add the chilli and stir fry for 1 more minute. Next, add the coconut milk, fish sauce, and half the coriander and half the spring onions. Cook for a further 1-2 minutes.
Serve with Thai fragrant rice and sprinkle over the remaining coriander and spring onion.