1 lime, juice and zest of

1/2 lemon, juice of

2 tablespoons sweet chili sauce

1/2 teaspoon soy sauce

1 large garlic clove, finely chopped

1 teaspoon fresh ginger (grated or finely chopped)

1 mild chile, finely chopped (seeds removed)

1 tablespoon sesame oil

2  free range  organic chicken breasts                         

0.5 (400 ml) can light coconut cream

 

Preparation

Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.

Slice chicken breasts into strips – you should get about 4-6 strips from each chicken breast, depending on the size.

Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.

Seal the container and place it in the fridge for at least an hour.

Remove from the fridge and heat a frying pan on medium-high heat on the stove.

Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.

After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.

Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

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