Stir-Fired Chicken with Lime and Coconut

Another really simple, fast dish to cook, packed full of Asian flavours.


2-3      Chicken breasts, or chicken 4-6 thighs

1          Lime, grated zest and juice

1 tbs     Olive oil

200g    Tin of coconut milk

1-2      Green chillies, deseeded and finely chopped

2 tsp     Thai fish sauce

4          Spring onions, cut into 2-3 cm shreds

4 tbs     Fresh coriander, finely chopped

Preparation and cooking

Chop the chicken into bite sized pieces and place them in a bowl with the lime juice and lime zest. Stir well and leave to marinate for an hour.

When you are ready to cook, heat the oil in a pan or wok over a high heat until the oil is really hot. Then add the chicken pieces and stir fry for 3-4 minutes, until they are golden in colour. Now add the chilli and stir fry for 1 more minute. Next, add the coconut milk, fish sauce, and half the coriander and half the spring onions. Cook for a further 1-2 minutes.

Serve with Thai fragrant rice and sprinkle over the remaining coriander and spring onion.


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