Directions:

• 1

  Heat a large saute pan over high heat until very hot then add 2 tbsp oil & swirl to coat the bottom of the pan.

• 2

  Season chicken with salt & pepper then sears in the oil until golden & almost cooked through (don’t clutter the pan; if it’s small, do that in 2-3 batches, adding more oil if the pan dries out). Remove from the pan & set aside.

• 3

  Add the remaining tbsp oil, reduce heat to medium & add the mushroom; cook until almost cooked. Add the garlic + ginger & stir with the mushroom until fragrant (don’t let the garlic brown).

• 4

  Add the stock/water; scraping the bottom of the pan with a wooden spoon to get out the sticky chicken pieces.

• 5

  Add the BBQ sauce, tomato paste & Worcestershire sauce & whisk to dissolve into the water/stock.

• 6

  Bring the sauce to a boil then reduce heat to medium-low to maintain a simmer.

• 7

  Stir the coconut cream into the sauce then whisk in the cornflour/water mixture until the sauce starts to thicken.

• 8

  Return the chicken to the pan, coat with the sauce & let simmer for a couple of minutes until the sauce thickens.

• 9

  Season with salt & pepper then turns off the heat.

• 10

  Serve immediately with coconut or jasmine rice.