Method
- Using a sharp knife, cut the chicken breasts into thick strips, 4cm long.
- Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal.
- Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute.
- Finely shred lemon grass. Add to wok with peanuts while stir-frying vegetables. Add coconut milk after stirfrying chicken. Bring to boil, simmer 1 minute.
- Continue with basic recipe. Stir in oyster sauce, most of coriander and salt. Garnish with lime and coriander.
