• 600g chicken thigh fillets, trimmed, cut into 4cm-wide strips
• 80g tube store-bought Thai herb paste
• 1 large red capsicum, cut into thick strips
• 150g snow peas, trimmed
• 75g packet shrimp chips
Combine chicken and herb paste in a large bowl.
Cook chicken on a heated, lightly oiled barbecue grill plate over a medium to high heat for about 5 minutes on each side, or until cooked. Remove. Cover to keep warm.
Cook capsicum on same grill plate for about 3 minutes on each side, or until tender.
Add snow peas to a pan of boiling water for 30 seconds. Drain. Add to chicken with capsicum.
Serve with shrimp chips and lime wedges.