Here is my recipe for Thai-style chilli-lime chicken. It's not very hot (I prefer spicy to hot myself), but it has an interesting flavour. It looks fiddly, but it isn't really. Like all stir-fries you need to be organised before you start cooking, then it all comes together quickly.
For two people you will need
1/2 a chicken breast, sliced thin
1 clove garlic, crushed
1 red bird's-eye chilli: cut lengthwise, remove seeds and cut very small - I wear gloves when i do this as I seem to be really sensitive to the juice.
juice of 1/2 lime
finely grated zest of 1/2 a lime
Marinate the chicken with these ingredients for at least an hour - longer is fine. Stir occasionally if you are around. If you have frozen sliced chicken (I am sooo organised) then leave it to thaw in the marinade.
When you are ready to cook the meal, put jasmine rice on to cook using your usual method.
Slice some/all/any of the following vegetables (or any others that are in season and cook quikly) into long strips:
capsicum (I like red best, but green, yellow etc is fine)
broccolli or cauliflower
Make a sauce in a cup of the following ingredients and leave aside for the moment.
1 tbs cornflour (arrowroot)
2 tbs fish sauce
1 tbs light soy sauce
juice of the other half of the lime
Strip the leaves off a few stalks of either mint or basil (not both!) and chop them roughly and put them aside. Slice one onion.
Heat about 2 tbs vegetable oil in the wok, then add the onion. stirfry until onion is partly cooked, then add the other veg. Stirfry until they are all bright-coloured and shiny. Tip them out into a bowl, add another tbs or so of oil to the pan, reheat, then add the chicken. Stirfry until the chicken has changed colour, then put the veg back in the pan.
Stir until all the veges are reheated, then add the sauce and stir for a moment until the sauce has thickened. You might need to add a little water or chicken stock if there isn't enough liquid in the wok. Add the mint or basil leaves, stir through, and serve immediately with the rice.