Step 1

1.Place the chicken in a bowl. Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine.

Step 2

2.Heat the oil in a large wok over high heat. Add the chicken and spread the pieces out. Allow to sear for 2 minutes or until golden brown on the first side. Then stir-fry and flip the pieces over. Sear for another 2-3 minutes to allow more colour to develop.

Step 3

3.Now add the coconut milk and the remaining marinade to the wok. Stir through the fish sauce. Slowly bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring every so often, or until the chicken is cooked through.

Step 4

4.Stir through the basil and red chillies. Serve with steamed rice and lime wedges.