2 boneless chicken breasts
Zest and juice of 1 large lime
150 ml tin of coconut milk
1 tbs olive oil
1 tbs fish sauce
1 large green chili chopped
4 spring onions chopped
I large bunch of fresh coriander
Cut chicken into cubes and marinade in lime juice and zest and set aside. Meanwhile chop the chili, spring onion and coriander. Heat oil in a wok and stir fry chicken on high heat for 20 minutes. Add coconut milk, fish sauce, chili and half the coriander and spring onion. Cook for another 2-3 mins and remove from pan. Sprinkle with remaining coriander and green onion and serve with fragrant rice.
Recipes provided by Nina U Iqbal
Check out her catering services and more recipes on her Facebook page YUM by Nina.