Preheat the oven to 200'C.
Julienne the vegetables and dice the chilli and garlic.
Pick the leaves from the coriander and chop coarsely.
Remove the legs, wings and breasts from the chicken. Separate the thigh from the drum stick and remove the thigh bone. Cut the breasts in half.
In a food processor, blitz all of the ingredients for the marinade until it forms a paste.
Smear this all over the chicken pieces and leave to marinate for at least 1 hour (the longer the better).
Heat a frying pan until hot and add a splash of oil. Sear the pieces of chicken in the pan and when nicely coloured transfer the chicken to the oven to finish cooking. (10 to 15 minutes).
When the chicken is cooked, allow it to rest for a few minutes.
Whilst it is resting cook your vegetables.
Heat a wok with the oil and stir fry your vegetables until soft but still with a little bite.
Finish with chilli, garlic, coriander, fish sauce and squeeze on the juice of both limes.
Slice the chicken pieces on the angle and serve on top of the stir fried vegetables.
«When you have removed the good meat from the chicken, use the left-overs to make a stock. Cover with water in a sauce pan and add a diced carrot, an onion and some garlic and thyme. Cook gently for 2 or three hours and then pass through a fine sieve.»