Prep 10 mins
Cook 10 mins
Inspired by Walker's "Sensations" Lime and Thai spices chicken. This is a rough-draft really, everything was 'eyeballed' so all measurements are approximate. I found it quite enjoyable and not far from the original taste, though I may add more ginger next time. I also found the sauce rather watery but this may be more due to my lack of sauce-thickening skills than anything else! Feedback very appreciated on that point.
- 1 large chicken breast, diced into small chunks
- 1 tablespoon vegetable oil or 1 tablespoon peanut oil
- 1⁄2 inch gingerroot, chopped finely
- 1 tablespoon ground coriander
- 1 bell pepper (I used yellow)
- 0.5 (360 g) package stir fry vegetables
- 3 -4 spring onions, sliced into strips (leafy part)
- noodles or rice, to serve
- 1⁄2 cup water
- 1 whole lime, juice of
- 1 pinch lime zest
- 1 tablespoon white sugar
- 1 tablespoon cornflour
- Mix all the sauce ingredients together until smooth and leave aside.
- Heat the oil in a wok (preferably) and add the ginger. Cook until fragrant.
- Add the chicken, cook until white or lightly brown. Add the coriander and toss to ensure a roughly even coating.
- Add all the vegetables other than the 'white' of the spring onion; add this last and only cook it to warm it through.
- Serve over noodles, rice, or the like; in the empty wok quickly heat the sauce mixture, bringing it til the boil. Once it thickens pour it over the chicken and enjoy!