Stir-Fried Chicken With Lime and Coconut

Adapted from Delia Smith. This dish manages to capture the haunting flavors of Southeast Asian cuisine in a format so simple it will amaze you. Fantastic!! Serve with jasmine rice.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breast halves (preferably free-range)
• 1  large lime, juice and zest of
• 2  teaspoons  peanut oil (or canola oil)
• 1  hot green chili pepper, seeded and finely chopped
• 1⁄3 cup fresh pineapple, diced (or use diced mango)
• 2⁄3 cup canned unsweetened coconut milk, well stirred
• 2  teaspoons fish sauce (nam pla)
• 4  scallions, cut into 1-inch shreds (including the greens)
• 6  tablespoons  chopped fresh cilantro
•  cooked jasmine rice, for serving

Directions

1. Cut the chicken into bite-size pieces. In a medium bowl, combine the chicken and lime zest and juice. Stir well and let marinate for 1 hour.
2. In a wok or large skillet, heat the oil over high heat. Add the chicken and stir-fry for 5 to 6 minutes, or until golden. Add the chile and pineapple and stir-fry for 1 minute more.
3. Add the coconut milk, fish sauce, half the scallions, and 3 tablespoons of the cilantro. Cook for 1 to 2 minutes more.
4. Serve with the rice, sprinkling the remaining scallions and 3 tablespoons cilantro over the top.