Stir Fried Chicken With Lime and Coconut

I made this recipe the other night for the first time and my kids loved it! In fact they requested that I make it again tomorrow night. I loved it too! It's all about the sauce! In fact there was not enough sauce for our liking and I will try doubling it next time. We pretty much love anything thing with coconut milk. Serve over Jasmine or sticky short grain rice.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3 -4  boneless skinless chicken breast halves
• 1 -2  tablespoon fresh lime juice
• 4  teaspoons olive oil
• 2  red serrano chilies, seeded and finely chopped
• 1 (15 ounce) can coconut milk
• 4  teaspoons fish sauce
• 8  scallions, chopped
• 2⁄3 cup cilantro, chopped

Directions

1. Cut the chicken into bite size pieces.
2. In a medium bowl, combine the chicken and lime juice.
3. Stir well and let marinate for 1 hour( I did about 15 minutes and it was fine).
4. In wok or large skillet, heat the oil over high heat.
5. Add the chicken and stir fry the chicken 3 to 4 minutes or until golden brown (do it in two batches so the chicken does not steam.
6. Add the chilies and stir fry 1 minute more.
7. Add the coconut milk, fish sauce, half the green onions and half the cilantro. Cook for 1 to 2 minutes more.
8. Serve over rice, sprinkling the remaining green onions and cilantro over top.