Ingredients

Zingy Sauce:

1 shallot finely diced

1 chilli finely diced

5 spring onions sliced

3 tbsp soy sauce

2 tsp honey

1 tbsp sesame oil

1 tbsp crispy chilly oil

5 tbsp rice vinegar

-Combine and set aside.

Method

4x chicken thighs: corn flour (enough to coat), 2 tsp turmeric, pinch chilli flakes, salt and pepper. Shallow fry in coconut oil on both sides until golden and cooked through 12-15 minutes. Remove and set aside. 

Veggies:

Add little more coconut oil if needed- chopped tenderstem broccoli, cashew nuts, cherry tomatoes (basically any veggies you need using us). Once the chicken is cooked, remove any slightly burnt bits, then add the veggies and cashew nuts. Fry until charred adding some water if needed to prevent anything from burning and to help lift the chicken flavour from the base of the pan. 

Chicken stock/ broth:

Add to a saucepan with about 4 slices of ginger and let this heat through gently for about 10 minutes. 

Serve with rice or noodles and coriander if you have it. Enjoy!