Stir fry lime and coconut chicken


  • 2 free-range chicken beasts, cut into bite-sized pieces
  • 1 lime, zest and juice
  • 1 tbsp olive oil
  • 150ml/5½fl oz low fat coconut milk
  • 1 tbsp Thai fish sauce (nam pla)
  • 4 tbsp roughly chopped fresh coriander leaves
  • 4 spring onions, finely sliced
  • + 1 more ingredients
    • 300g/10½oz brown rice

1. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Technique: Zesting citrus fruit 2. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over....

View full recipe at SpringPad


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