• 6 free-range chicken breast fillets
• 2 limes
• salt and pepper

Slice the chicken breasts into thin strips. Juice and zest the limes, sprinkle the juice and zest over the chicken.

For the marinade, peel the ginger, French shallots and garlic.

Chop them all up then gently sauté in the oil for 5 minutes, adding the sugar. Off the heat, pour in the coconut milk.

Snip the chives into 1 cm (½ inch) lengths and add them to the mixture. Pou