Ingredients

• 2 boneless and skinless chicken breasts
• 150ml of tinned coconut milk
• Juice and zest of 1 lime
• 1 de-seeded and chopped green chilli
• 1 dessert spoon of groundnut oil
• 1 dessert spoon of thai fish sauce
• 1 handful of chopped coriander
• 6 cut into 1" shreds spring onions

It's hard to credit that a recipe as simple and as quick as this could taste so good, but I can assure you it's an absolute winner. This is one of my favourite all time recipes!

Step by step Cook along with this step by step guide

1. First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with plain basmati rice and the remaining coriander and spring onions sprinkled over.

I love this served with plain basmati rice, or if I am trying to be healthy then it's brown rice!

Special Equipment

You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok.