Lime and Thai Spices Chicken

• 1 large chicken breast, diced into small chunks
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 12 inch gingerroot, chopped finely
• 1 tablespoon ground coriander
• 1 bell pepper (I used yellow)
• 0.5 (360 g) package stir fry vegetables
• 3 -4 spring onions, sliced into strips (leafy part)
• noodles or rice, to serve
• 12 cup water
• 1 whole lime, juice of
• 1 pinch lime zest
• 1 tablespoon white sugar
• 1 tablespoon cornflour

1. Mix all the sauce ingredients together until smooth and leave aside.
2. Heat the oil in a wok (preferably) and add the ginger.
3. Cook until fragrant.
4. Add the chicken, cook until white or lightly brown.
5. Add the coriander and toss to ensure a roughly even coating.
6. Add all the vegetables other than the 'white' of the spring onion; add this last and only cook it to warm it through.
7. Serve over noodles, rice, or the like; in the empty wok quickly heat the sauce mixture, bringing it til the boil.
8. Once it thickens pour it over the chicken and enjoy!

chicken breast, vegetable oil, gingerroot, ground coriander, bell pepper, vegetables, noodles, water, lime, lime zest, white sugar, cornflour

Taken from www.food.com/recipe/lime-and-thai-spices-chicken-348999 (may not work)