Lime and coconut chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 free-range chicken beasts, cut into bite-sized pieces
- 1 lime, zest and juice
- 1 tbsp olive oil
- 150ml low fat coconut milk
- 1 tbsp Thai fish sauce (nam pla)
- 4 tbsp roughly chopped fresh coriander leaves
- 4 spring onions, finely sliced
- 300g brown rice
Method
- STEP 11.Place the chicken pieces, lime zest and juice ito a large bowl and toss through to coat thoroughly
- STEP 22.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over
- STEP 33.Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through
- STEP 44.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain
- STEP 55.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve