Stir-Fried Chicken With Lime and Coconut |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Adapted from Delia Smith. This dish manages to capture the haunting flavors of Southeast Asian cuisine in a format so simple it will amaze you. Fantastic!! Serve with jasmine rice. Ingredients:
2 boneless skinless chicken breast halves (preferably free-range) |
1 large lime, juice and zest of |
2 teaspoons peanut oil (or canola oil) |
1 hot green chili pepper, seeded and finely chopped |
1/3 cup fresh pineapple, diced (or use diced mango) |
2/3 cup canned unsweetened coconut milk, well stirred |
2 teaspoons fish sauce (nam pla) |
4 scallions, cut into 1-inch shreds (including the greens) |
6 tablespoons chopped fresh cilantro |
cooked jasmine rice, for serving |
Directions:
1. Cut the chicken into bite-size pieces. In a medium bowl, combine the chicken and lime zest and juice. Stir well and let marinate for 1 hour.
2. In a wok or large skillet, heat the oil over high heat. Add the chicken and stir-fry for 5 to 6 minutes, or until golden. Add the chile and pineapple and stir-fry for 1 minute more.
3. Add the coconut milk, fish sauce, half the scallions, and 3 tablespoons of the cilantro. Cook for 1 to 2 minutes more.
4. Serve with the rice, sprinkling the remaining scallions and 3 tablespoons cilantro over the top.
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