Step 1

Mix Sauce ingredients in a small bowl.

Step 2

Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.

Step 3

Add onion and cook for 45 seconds.

Step 4

Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.

Step 5

Stir through shallots. Then stir through coriander and immediately take off the heat.

Step 6

Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.