Ingredients

• 2Lilydale thighs fillet packs, cut into 2 cm strips
• 2tablespoons oil
• 3large red chillies, seeds removed and sliced
• 3cm piece ginger, cut into matchsticks
• 2 cloves garlic, sliced
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• Rice noodles to serve
• Sliced shallots for garnish

Method

• Heat one tablespoon of the oil in a large frying pan over high heat. Cook half the chicken, stirring for 3-4 minutes until cooked through. Repeat with remaining oil and chicken. Remove chicken from pan.
• Add the chilli, ginger and garlic to hot pan and cook stirring for 1 minute, return chicken to pan with the brown sugar and lime juice, stir to coat the chicken.
• Serve in bowls over rice noodles, top with sliced shallots.