Ingredients

• 150 ml —- Hot chicken stock
• 25 gms —- Coconut cream
• 1 tbsp —- Oil
• 800 gms —- Skinless, boneless chicken thigh, cut into thin, long strips
• 4 —- Spring onions, sliced thinly
• 4 tbsp —- smooth or crunchy peanut butter Juice & rind of a lemon
• 1 —- fresh red chili, chopped

Coconut Chicken Preparation:

1. Mix together chicken stock & coconut cream until it dissolves.
2. Heat oil in a wok & sauté chicken until it turns golden in color
3. Add red chili & spring onion & cook for 2-3 minutes.
4. Add the remaining ingredients & simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
5. Serve hot with steamed rice.