Ingredients
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1/2 lemon, juice of
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2 tablespoons sweet chili sauce
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1/2 teaspoon soy sauce
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1 teaspoon fresh ginger (grated or finely chopped)
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1 mild chile, finely chopped (seeds removed)
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1 tablespoon sesame oil
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2 chicken breasts
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0.5 (400 ml) can light coconut cream
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1 large garlic clove, finely chopped
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1 lime, juice and zest of
Instructions
- Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
- Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
- Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
- Seal the container and place it in the fridge for at least an hour.
- Remove from the fridge and heat a frying pan on medium-high heat on the stove.
- Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
- After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
- Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.