Prep: 10 mins Marinade: 1-2 hrs or overnight is even better Cook: 10-15 mins Serves: 4
4 chicken breasts, sliced
juice of 2 limes/50ml lime juice
50ml soy sauce
2 cloves garlic, finely chopped
2 red chillies, very finely chopped
1 tbsp fish sauce
2 tbsp peanut butter
2 tsp sharwoods medium curry powder
1. Place all the ingredients in a large bowl and stir to completely combine. Cover with cling film and place in the fridge to marinade for an hour or two, or overnight. This gives the chicken time to absorb all the delicious flavours.
2. Remove from the fridge. Heat a wok over a medium heat and add some olive oil.
3. Once the wok is hot, stir-fry the chicken for 2 minutes until browned on all sides, then add the rest of the sauce and continue to stir-fry for 10-15mins. Test the chicken by cutting into one of the bigger pieces. The chicken should be crisp on the outside and white with no blood showing on the inside.
4. Serve with rice or noodles with a drizzle of sesame oil.