Ingredients

Method

• 1 T butter
• 2 free-range chicken breasts
• 3 garlic cloves, finely chopped
• 2 t ginger, finely grated
• 1⁄2 cup chicken stock
• 1⁄4 cup coconut milk
• 1 lemongrass, bashed
• 2 t fish sauce
• 1 lime, juiced
• 20 g macadamia nuts, toasted and roughly chopped, to garnish
• 30 g coconut chunks, grated, to garnish
• 10 g coriander, to garnish

Method

Ingredients

Heat a wok over high heat. Add the butter and sear the chicken fillets on both sides. Remove from the pan and turn down the heat.

Sauté the garlic and ginger for a few seconds. Add the chicken stock, coconut milk and lemongrass and reduce to a sauce.

Once the sauce has reduced, return the chicken to the wok and cook over a low heat until cooked through. Season with fish sauce and lime juice to taste.

Serve garnished with the macadamia nuts, coconut and coriander.

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