Lime and Thai Spices Chicken

Inspired by Walker's "Sensations" Lime and Thai spices chicken. This is a rough-draft really, everything was 'eyeballed' so all measurements are approximate. I found it quite enjoyable and not far from the original taste, though I may add more ginger next time. I also found the sauce rather watery but this may be more due to my lack of sauce-thickening skills than anything else! Feedback very appreciated on that point.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  large chicken breast, diced into small chunks
• 1  tablespoon  vegetable oil or 1  tablespoon  peanut oil
• 1⁄2 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

• Sauce

• 1⁄2 cup water
• 1  whole lime, juice of
• 1  pinch lime zest
• 1  tablespoon white sugar
• 1  tablespoon cornflour

Directions

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