• Sunflower Oil 1 tsp
  • Sesame Oil 1 tsp
  • Fresh Green Chilli 1, finely sliced
  • Ginger Paste 2 tsp
  • Coconut Milk 3 tbsp
  • Organic Chicken Breast fillets 350g, sliced into strips
  • Thai Rice to accompany the dish
  • Spring Onions 6, trimmed and chopped
  • Fresh Coriander 3 tbsp, chopped
  • Fresh Cucumber ¼, cut into 3cm strips


  1. Mix the oils, chilli, ginger and coconut milk and marinate the chicken strips in the mixture for an hour.
  2. Cook the Thai Rice according to instructions on the pack. About 7 minutes before the rice is cooked start the rest of the recipe.
  3. Heat a wok and stir fry the chicken for 4 minutes on a high heat and then add the spring onions. Cook for a further 2 minutes. Add the coriander and cucumber. Stir thoroughly and serve at once with Thai rice.

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