- 1 teaspoon Wild About Extra Virgin Rapeseed Oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cloves garlic, sliced
- 2 cm fresh ginger, peeled and grated
- 1 red chilli, finely sliced
- 1 bunch spring onion, sliced
- 1 red pepper, seeded and cubed
- Grated rind and juice of 1 lime
- 1 tablespoon honey
- Fresh basil
- 1 tablespoon soy sauce
Heat the oil in a frying pan or wok until it begins to smoke.
Add the chicken and fry for 2-3 minutes until golden.
Remove from the pan and set aside.
Add the garlic, ginger and chilli to the pan and fry for 1 minute, then add the spring onions and pepper and continue to fry for another 2 minutes.
Return the chicken to the pan and add the remainder of the ingredients and heat through until piping hot.
Serve with noodles or pilaff rice for a tasty Thai Chicken Stir Fry.
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