150ml chicken stock
25gms coconut cream
1tbsp oil
800gms boneless chicken thigh, cut into thin, long strips
4 spring onions, sliced thinly
4tbsp butter
Juice and rind of a lemon
1 green chilli chopped

Method:

• Mix together chicken stock and coconut cream until it dissolves.
• Heat oil in a wok and sauté chicken until it turns golden in colour.
• Add green chilli and spring onion and cook for three minutes.
• Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
• Serve hot.