• oil, for brushing
  • 350 g (11½ oz) chicken mini breast fillets
  • lime wedges, to serve
  • 2 teaspoons palm sugar or soft brown sugar
  • 1 tablespoon ready-chopped ginger
  • 1 teaspoon lemon grass paste
  • 3 tablespoons sweet chilli sauce
  • 2 tablespoons rice wine vinegar
  • finely grated rind and juice of 1 lime
  • 4 tablespoons dark soy sauce

Brush a griddle pan with a little oil and heat over a high heat until hot. Meanwhile, cut each chicken fillet in half lengthways. Mix together all the sauce ingredients in a bowl, add the strips of chicken and mix well.

Cook the chicken strips in the hot pan for 3 minutes, brushing with any remaining sauce. Turn over and cook for a further 2 minutes. Serve immediately with lime wedges.

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