- 2 - 4 People
1 teaspoon Donegal Rapeseed Oil
2 boneless, skinless chicken breasts, thinly sliced
2 cloves garlic, sliced
2cm 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
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.
To Serve: Serve with noodles or pilaff rice for a tasty Thai Chicken Stir Fry.