Coconut chicken

Ingredients
2 lb boneless chicken thigh, cut into thin, long strips
150 ml chicken stock
25 gms coconut cream
1 tbsp oil
4 spring onions, sliced thinly
4 tbsp butter
1 green chilli chopped
Juice and rind of a lemon

Method
1. Mix together chicken stock and coconut cream until it dissolves.
2. Heat oil in a wok and sauté chicken until it turns golden in colour.
3. Add green chilli and spring onion and cook for three minutes.
4. Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
5. Serve hot.