You really can’t go wrong with Delia, and this recipe is as wonderfully tasty as it is easy. I tried it for the first time about a year ago and it’s become a firm favourite in our house. The prep may seem like a bit of a flaff, all that chopping of endless green, but it’s totally worth it. The lime starts to cook the chicken while it’s marinating, and coupled with the literal flash-in-the-pan cooking time results in amazingly tender chicken that is just bursting with that fresh zesty lime flavour.
Quick to cook and satisfyingly savoury!
- 2 chicken breasts
- Grated zest and juice of 1 large lime
- 5 fl oz (150 ml) tinned coconut milk
- 1 green chilli, deseeded and finely chopped (if you want a little more kick add another half chilli)
- 4 heaped tbsp fresh coriander leaves
- 4 spring onions, sliced into rounds, including the green bits
- 2 tsp / 10ml Thai fish sauce (Hubby likes a wee splash more, but be careful as this stuff is PO-TENT!)
- Oil for cooking
- Rice (Thai fragrant rice is perfect for this)
- First things first, get that marinade going! Zest and then juice your lime into a bowl (the smell alone is worth the zesting!). Chop your chicken into bite sized pieces and then add to the lime in the bowl. Stir to coat the chicken, and then leave to marinate for 1 hour.
- Snip the ends off your spring onions and slice into rounds (or at a slight angle for ovals if you're feeling artistic!), deseed and finely chop the green chilli (fifi's top tip! I highly recommend getting some vinyl gloves, or CSI gloves as our family calls them, to keep your fingers safe from accidentally transferring that raw chilli heat elsewhere – they make pepper-spray out of this stuff, and for good reason!), and finely chop your coriander leaves.
- I generally put my rice on at this point, and then go and sit down for 45 minutes 🙂
- Heat the oil in a wok over a high heat.
- Fish the chicken pieces out of the marinade and add them to the wok – if a little marinade goes in too it’s no biggy, but too much and you’ll end up poaching your chicken instead of stir-frying.
- Speaking of which, stir-fry for 3-4 minutes, until they chicken is golden and starting to brown a little in places.
- Then add the chilli and stir-fry for 1 more minute.
- Add the coconut milk, fish sauce and almost all of the coriander and spring onions (you really only want to hold enough back for garnishing) and cook for another 1-2 minutes.
- Serve with rice, and scatter the remaining coriander and spring onions over everything.