Lime and Thai Spices Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Inspired by Walker's Sensations Lime and Thai spices chicken. This is a rough-draft really, everything was 'eyeballed' so all measurements are approximate. I found it quite enjoyable and not far from the original taste, though I may add more ginger next time. I also found the sauce rather watery but this may be more due to my lack of sauce-thickening skills than anything else! Feedback very appreciated on that point. Ingredients:
1 large chicken breast, diced into small chunks |
1 tablespoon vegetable oil or 1 tablespoon peanut oil |
1/2 inch gingerroot, chopped finely |
1 tablespoon ground coriander |
1 bell pepper (i used yellow) |
0.5 (360 g) package stir fry vegetables |
3 -4 spring onions, sliced into strips (leafy part) |
noodles or rice, to serve |
1/2 cup water |
1 whole lime, juice of |
1 pinch lime zest |
1 tablespoon white sugar |
1 tablespoon cornflour |
Directions:
1. Mix all the sauce ingredients together until smooth and leave aside.
2. Heat the oil in a wok (preferably) and add the ginger. Cook until fragrant.
3. Add the chicken, cook until white or lightly brown. Add the coriander and toss to ensure a roughly even coating.
4. Add all the vegetables other than the 'white' of the spring onion; add this last and only cook it to warm it through.
5. Serve over noodles, rice, or the like; in the empty wok quickly heat the sauce mixture, bringing it til the boil. Once it thickens pour it over the chicken and enjoy!
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