Ingredients

Method

• 1 x 5 cm ginger piece, peeled and cut into thirds
• 3 cloves garlic, peeled
• 1– 2 chillies, halved
• 3 cups good-quality chicken stock
• 1 lime, zested and juiced
• 1 x 400 ml coconut milk can
• 8 free-range deboned chicken thighs, cut into thirds
• 100 g sugar snap peas
• fresh coriander, for serving
• 1 x 300 Woolworths exotic mushrooms punnet, panfried until golden
• Woolworths chilli oil, for drizzling

Method

Ingredients

Bruise the ginger, garlic and chilli in a mortar and pestle, then place in a saucepan. Add the chicken stock, lime zest and juice.

Simmer for 10 minutes over a medium heat, then strain and return the liquid to the same pan.

Add the coconut milk and chicken and poach for 5 minutes.

Remove from the heat and add the sugar snap peas. Serve with the coriander, mushrooms and a drizzle of chilli oil.

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