Lime leaf chicken with sweet chilli & peanut dipping sauce
Impressive and a doddle to make, this is a starter with wow-factor for an Asian-inspired get together
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes plus 30 minutes chilling
- Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and finely chop. Leave the remaining ones whole. Combine the garlic, fish sauce, honey, spring onions and vegetable oil in the food processor. Skewer the chicken with 1 whole lime leaf in between the cubes, put in a flat dish and pour over the marinade. Chill for at least 30 minutes or until ready to grill.
- Make the chilli sauce by heating the rice vinegar and sugar. After it boils, turn the heat down and cook for about 3 minutes until thickened. Cool then add the remaining ingredients. cook the chicken on a bbq, grill pan or frying pan until brown, about 2-3 minutes each side. Serve with the chilli dipping sauce.
Lime leaves
Lime leaves give a citrus flavour to marinades, curries and soups that is intensely fragrant. Find them in Asian shops and freeze any left over. If you can't get hold of them, substitute 2 tbsp lime zest.
Per serving
385 kcalories, protein 35.3g, carbohydrate 50.3g, fat 6.1 g, saturated fat 1.1g, fibre 0.3g, salt 0.73 g
Recipe from olive magazine, October 2008.
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Ingredients
- 35 lime leaves
- 2 garlic cloves
- 2 tsp fish sauce
- 2 tsp honey
- 3 spring onions , chopped
- vegetable oil
- 4 chicken breasts , cut into small cubes
PEANUT CHILLI DIPPING SAUCE
- 150ml rice vinegar
- 175g caster sugar
- 1 tbsp chopped coriander
- 1 medium red chilli , finely sliced
- 1 tbsp roasted peanuts , ground
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1
rating
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes plus 30 minutes chillingIngredients
- 35 lime leaves
- 2 garlic cloves
- 2 tsp fish sauce
- 2 tsp honey
- 3 spring onions , chopped
- vegetable oil
- 4 chicken breasts , cut into small cubes
PEANUT CHILLI DIPPING SAUCE
- 150ml rice vinegar
- 175g caster sugar
- 1 tbsp chopped coriander
- 1 medium red chilli , finely sliced
- 1 tbsp roasted peanuts , ground
Per serving
385 kcalories, protein 35.3g, carbohydrate 50.3g, fat 6.1 g, saturated fat 1.1g, fibre 0.3g, salt 0.73 g
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07 September 2009
Laura rated and commented on this recipe
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