Total Time
Prep 10 mins
Cook 10 mins

Inspired by Walker's "Sensations" Lime and Thai spices chicken. This is a rough-draft really, everything was 'eyeballed' so all measurements are approximate. I found it quite enjoyable and not far from the original taste, though I may add more ginger next time. I also found the sauce rather watery but this may be more due to my lack of sauce-thickening skills than anything else! Feedback very appreciated on that point.

Ingredients Nutrition


  1. Mix all the sauce ingredients together until smooth and leave aside.
  2. Heat the oil in a wok (preferably) and add the ginger. Cook until fragrant.
  3. Add the chicken, cook until white or lightly brown. Add the coriander and toss to ensure a roughly even coating.
  4. Add all the vegetables other than the 'white' of the spring onion; add this last and only cook it to warm it through.
  5. Serve over noodles, rice, or the like; in the empty wok quickly heat the sauce mixture, bringing it til the boil. Once it thickens pour it over the chicken and enjoy!