Stir fried chicken with ginger, chilli, garlic and lime

Last night I watched masterchef where the contestants were sent to Thailand. Seeing all the wonderful ingredients they used in the cooking made me feel I needed to add a little more variety to the recipes I posted. Today we had lunch at "Wagamama", so I felt there was an Eastern theme going on. As Steve had missed out on the lunch trip, I thought it only fair to do something a little spicy for him tonight. This was thrown together from the ingredients I had in the fridge and freezer. A couple of chicken breasts and lots of leftovers, but it worked really well. As they were quite large chicken breasts and I cooked a large amount of noodles, there was enough for us all to have a little try, plus my nephew Max, who loves spicy food. I asked Max whether it was as good as "Wagamama" and he said he couldn't possibly comment. He is a huge "Wagamama" fan and his loyalty obviously lies there. 

Ingredients
Serves 2 
2 chicken breasts
1 red chilli
juice and zest of a lime
2 tbspn of olive oil
salt and pepper
a thumb sized piece of ginger grated
1 garlic clove chopped
a good dash of soy sauce
couple of tbspn of clear runny honey

Method
An hour or so before you are ready to cook slice the chicken breast into thin pieces. Chop the chilli, garlic, ginger, and mix with the olive oil, lime juice and zest and add to the chicken. Season and leave to marinade in the fridge.
Heat oil to a high temperature in a wok or a frying pan and stir fry the chicken and the marinade until the chicken is nearly cooked and browned nicely. Add the honey and the soy sauce until you have a sufficient sauce for the chicken. Continue to fry until the chicken is cooked through. I cooked some green beans then added these to the wok, then served with some noodles. I won't be applying for Masterchef in the near future, but not a bad attempt at Eastern Cuisine.