Ingredients

500g (1 lb) chicken breast or thigh, thinly sliced

2x half-thumb pieces of fresh ginger, cleaned (no need to peel!)

1x stalk lemongrass

3x garlic cloves, peeled

2x tbsp soy sauce (or tamari for gluten-free)

1x tbsp fish sauce

1x tbsp honey, palm sugar, or maple

2x tbsp vegetable oil

1x small onion, thinly sliced

1x red capsicum, thinly sliced

1x zucchini, thinly sliced

A handful of fresh Thai basil

1x lime

1x red chilli, sliced (optional)

Method

1- Finely chop 1 piece of the ginger, garlic, lemongrass in a blender

2- Finely julienne the other piece of ginger and set aside

3- In a small bowl stir together the soy and fish sauces, plus your choice of sugar - honey, palm, or maple - and set aside

4- Heat a tbsp of oil in a large frying pan, when hot add the blended ginger, garlic, lemongrass, and red chilli (if using) and cook until aromatic

5- Add the sliced chicken to the pan (add more oil if required) until cooked through

6- Add the onions, capsicum, and zucchini to cook, but keep them crispy

7- Pour the sweetened sauce, a squeeze of lime, the fresh herbs, and the julienned ginger over the chicken and vegetables, stir and cook for a further minute

8- Take off the heat and serve with steamed rice