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Total Time
20mins
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

Directions

  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!