Super Quick Thai Flavoured Stir Fried Chicken

This origionally came from a new zealand cookbook by alison holst, but has been adapted to our families tastes over the years. A super easy and tasty chicken recipe that cooks up quickly for those days when you want a nice result without necessarily making a big effort :)i never use *only* a small amount of cilantro (coriander) personally i use a whole handful, but i love the stuff...

Steps

Slice chicken fillets into thin strips.

Mix chicken with oil , garlic , spring onions , soy sauce , vinegar , chili powder and chili sauce and sugar.

Using a high heat , fry chicken mixture in a large frypan until chicken is well cooked through , stirring all the time.

The mixture will reduce slightly as the chicken cooks.

Mix cornflour with the chicken stock in a small cup , so there are no lumps.

Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half.

Toss in the coriander.

Serve on rice or noodles with a salad.

I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.

This cooks so fast that i cut up the chicken , put it in the fridge , have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.

Making it too far in advance means that the sauce gets so thick that it starts sticking terribly.

Ingredients

chicken breast fillets, oil, garlic cloves, spring onions, soy sauce, white vinegar, chili powder, sugar, chicken stock, cornflour, thai sweet chili sauce, fresh coriander