Leftover Chicken Thai-Style Stir Fry

• 1 roast chicken breast, sliced into thick batons

• ⅓ small cabbage, shredded

• 1 large bunch coriander (stalks and leaves), roughly chopped

• ½ red onion, sliced

• 1 red chili, sliced into strips

• Thumb-sized piece of ginger, cut into matchsticks

• 3–4 kaffir lime leaves, finely shredded

• 1 tbsp Thai red curry paste

• 1 tbsp fish sauce

• 1½ tsp sugar

• Splash of chicken stock

• Oil for stir frying

Prep Your Aromatics: Slice red onion, chili, and ginger into matchsticks. Shred lime leaves.

​​​​​Dry the Chicken: Stir-fry pre-cooked chicken breast on medium-high heat to crisp up the edges. Remove and set aside.

Build Flavour Base: Stir-fry aromatics in hot oil. Make space in the wok and fry the red curry paste until fragrant.

Add Veg & Toss: Add cabbage and toss to coat in the paste.

Final Layer: Return the chicken to the wok, add chopped coriander, fish sauce, sugar, and a splash of stock. Toss well.

Serve Hot: Let the cabbage stay crunchy and enjoy the bold flavours immediately.