Thai Chicken
Ingredients:
Chicken breast (Cubed) 700 g
Cornstarch 1 tbsp
Fish sauce 1 tbsp
Oil 4 tsp
Onion (Sliced) 1 cup
Garlic (Minced) 2 tsp
Ginger (Ground) 1 tsp
Coconut milk ½ cup
Hot chili sauce 2 tbsp
Fresh lime juice 1 tbsp
Cilantro (Chopped) 2 tbsp
Lemon wedges 4
Method:
Toss chicken with cornstarch and fish sauce.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken to pan; sauté 5 minutes.
Remove chicken from pan.
Heat remaining 1 tsp oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute.
Return chicken to pan; cook 1 minute or until done.
Stir in coconut milk, chili, and juice; cook or until thoroughly heated.
Sprinkle with cilantro.
Serve chicken mixture over the masala noodles with lemon wedges.