Indonesian Chicken

A while ago, I was watching a cooking show (I'm not sure why or when - I never do this) and I heard the tail end of a chicken wrap recipe. It sounded so yummy but I didn't have anything to write it down on. I kept repeating the 5 ingredients for the marinade - coconut milk, lime juice, garlic, ginger and chilli flakes until I could write it down. Now, months later, with no amounts written, I added to this mixture and came up with a yummy yummy marinade! For those of you who don't like coconut, don't be scared of coconut milk - the flavour is not as pungent.

• 
  
• Ingredients:  
• 6 deboned chicken breasts, cut width-wise if desired (I cut each breast into 3 thinner pieces) 
• 3/4 cup coconut milk
• 4 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• juice of 1 lime 
• 2 tsp sriracha hot sauce (or more to taste)
• • 1 inch fresh ginger root, minced
  • 1 clove garlic, minced
  • 1 tsp sesame oil 
  • 1 tsp chopped fresh basil (I've started using the frozen cubes sometimes)  
  olive oil to stir fry (~1 Tbsp)
  
  
  Directions:
  Combine above ingredients and allow chicken to marinate for at least 3 hours. 
  In a wok, heat olive oil on medium-high heat. 
  Remove chicken from marinade (allow marinade to drip off) and stir-fry each piece a few minutes on each side (allow it to get browned).
  In the meantime, put marinade in saucepan and cook at medium heat for about 30 minutes.    
  
  
  Serve chicken with marinade and/or peanut sauce. 
  
  
  Enjoy!