Stir Fried Kaffir Lime Chicken Recipes

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CHICKEN LIME AND CASHEW NUT STIR-FRY



Chicken Lime and Cashew Nut Stir-fry image

Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.

Provided by Daydream

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

16 ounces boneless chicken thighs, sliced into strips
8 ounces fine egg noodles
1 tablespoon clear honey
2 -4 tablespoons vegetable oil (for example peanut or sunflower)
1 tablespoon finely chopped ginger
1 clove garlic, finely chopped
8 coriander roots, scraped and finely chopped (cilantro)
1 hot red chile, finely chopped (remove the seeds and use less if you don't like it too hot)
3 spring onions, sliced (green)
1 medium carrot, cut into thin strips
1 small red bell pepper, chopped (capsicum)
1 head bok choy, coarsely chopped
2 tablespoons dark soy sauce
2 tablespoons ketjap manis (sweet Indonesian soy sauce)
2 tablespoons toasted sesame oil
1 kaffir lime, zest and juice
1/3-1/2 cup chopped fresh cilantro leaves
2 ounces unsalted toasted cashew nuts

Steps:

  • Cook the noodles as per the instructions on the packet, drain and set aside.
  • Heat a large wok to a high heat.
  • Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
  • Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
  • Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
  • Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
  • Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
  • Add the vegetables and stir-fry over high heat until just tender.
  • Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
  • Add the soy sauces, sesame oil, the lime zest and juice.
  • Heat through and correct the seasoning, adding a little more honey if desired.
  • Finally, stir through the fresh coriander.
  • Serve with a scattering of cashews over the top.

Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9

RED CURRY CHICKEN STIR-FRY



Red Curry Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish

Steps:

  • Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
  • Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

STIR-FRIED KAFFIR LIME CHICKEN



Stir-Fried Kaffir Lime Chicken image

Make and share this Stir-Fried Kaffir Lime Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon fish sauce
1 teaspoon palm sugar or 1 teaspoon light brown sugar
2 tablespoons light soy sauce
1 lime, juice of
4 tablespoons sunflower oil
1 1/4 lbs boneless skinless chicken breasts, cut into strips
1 large eggplant, cut into small bite-sized pieces
4 garlic cloves, chopped
1 mildly hot long red chile, seeded and thinly sliced into rounds
4 kaffir lime leaves, shredded
salt
purple basil leaves

Steps:

  • In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
  • Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
  • Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
  • Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
  • Cook over medium heat, stirring until the sauce has reduced and thickened.
  • Season to taste with salt and serve topped with basil leaves.

LIME CHICKEN CURRY



Lime chicken curry image

1 To make spice paste, place paste ingredients in a blender. Process to form a thick paste.2 Heat oil in a pan and add spice paste. Cook over a low heat for 5 minutes until paste becomes fragrant.3 ....

Provided by Sarah Swain

Categories     Curries, Asian-style

Time 40m

Yield 4

Number Of Ingredients 19

Spice paste
1 small onion, finely chopped
3 red chillies, seeded, finely chopped
3 cloves garlic, crushed
2 teaspoons chopped lemongrass
1 teaspoon ground turmeric
1 lime, juice
2-3 tablespoons water
Curry
1 tablespoon oil
500g lean chicken thighs or breast, cubed
¾ cup reduced-fat coconut milk
1 lime, cut in quarters
3 kaffir lime leaves, shredded
2-3 tablespoons sweet chilli sauce
4 cups steamed vegetables such as broccoli
4 tablespoons chopped fresh coriander
4 cups cooked rice, to serve
...

Steps:

  • 1 To make spice paste, place paste ingredients in a blender. Process to form a thick paste.2 Heat oil in a pan and add spice paste. Cook over a low heat for 5 minutes until paste becomes fragrant.3 Add chicken and stir-fry for 2-3 minutes, coating chicken with paste. Add coconut milk, lime quarters, kaffir lime leaves and sweet chilli sauce. Cover and simmer for 30 minutes.4 Remove lid for last 10 minutes of cooking to reduce liquid until thick and creamy. Stir in vegetables and cook through. Add salt to taste and garnish with coriander. Serve with rice.

Nutrition Facts : ServingSize 4 serves, Calories 550 calories, Fat 16 g, Carbohydrate 70 g

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