Mix Sauce ingredients in a small bowl.

Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.

Add onion and cook for 45 seconds.

Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.

Stir through shallots. Then stir through coriander and immediately take off the heat.

Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.