Wok Tossed Lime And Chilli Chicken Recipes

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WOK TOSSED LIME AND CHILLI CHICKEN



Wok Tossed Lime and Chilli Chicken image

Make and share this Wok Tossed Lime and Chilli Chicken recipe from Food.com.

Provided by HappyBunny

Categories     Lunch/Snacks

Time 20m

Yield 4 as a starter

Number Of Ingredients 13

3 cm fresh ginger, peeled
2 stalks lemongrass, trimmed
4 hot red chili peppers, seeded
4 fat garlic cloves
3 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 tablespoon sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon toasted rice (see tip)
1 lime, juice of
1 mild chili pepper, sliced
10 -12 leaves Thai basil

Steps:

  • Mince ginger, lemongrass, chillies and garlic with a touch of salt in a processor to make a paste. Stir fry the paste in half the oil in a wok over a very high heat for about a minute or so.
  • Briefly pulse the chicken breasts until coarse minced but not mushy. Tip the remaining oil into the wok with the chicken, toss through and stir fry until brown, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised.
  • Take off the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over.
  • Tip: To make toasted rice, toast 2 tbsp uncooked rice in a heavy pot until golden brown all over. Keep shaking the pan so that it doesn't burn. Cool and whizz to a fine powder in a coffee grinder or spice mill.

Nutrition Facts : Calories 278.7, Fat 12, SaturatedFat 1.7, Cholesterol 68.4, Sodium 1028.7, Carbohydrate 12.9, Fiber 1.1, Sugar 6.7, Protein 29.7

CHICKEN WITH CHILLI & LIME



Chicken With Chilli & Lime image

A delicious quick and easy meal perfect anytime.

Provided by gareth_iom

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
  • Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
  • Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
  • Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

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