150ml chicken stock 25gms coconut cream 1tbsp oil 800gms boneless chicken thigh, cut into thin, long strips 4 spring onions, sliced thinly 4tbsp butter Juice and rind of a lemon 1 green chilli chopped
Method:
Mix together chicken stock and coconut cream until it dissolves.
Heat oil in a wok and sauté chicken until it turns golden in colour.
Add green chilli and spring onion and cook for three minutes.
Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
