Menu

Chicken coriander

Prep 15 min – Cook 35 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

Combining the freshness of coriander and lime for a Thai inspired chicken dish. Lightly stir fried vegetables add to the crispness of the dish. Easily prepared, this dish can be whipped up in less than an hour. Extra lime on the side can be squeezed over the dish or on the rice for more lime flavour.

Ingredients

  • 2 cups jasmine rice – rinsed, soaked covered in water
  • 8 chicken thigh fillets – sliced into thin strips
  • 30 snow peas – washed, stringed
  • 20 green string beans – washed, top and tailed, sliced in small pieces
  • 20 shallots – upper green leaves and roots removed, use lower half, slice in small pieces
  • 2 tablespoons olive oil
  • 1-2 limes – sliced in quarters, to serve

Check All / Uncheck All

Marinade

  • 2 tablespoons red curry paste
  • 2 tablespoons olive oil
  • 4 tablespoons fish sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons lime juice – approximately 1 lime
  • 1/2 cup fresh coriander leaves – approximately 2 bunches – washed, sliced finely
  • 2 tablespoons ginger – peeled, rinsed, grated

Check All / Uncheck All

Directions

  1. Prepare rice, chicken, vegetables and ingredients for marinade.
  2. In a large ceramic or plastic bowl combine all prepared marinade ingredients and mix well.
  3. Add to bowl chicken, mix well and set aside for 5 minutes.
  4. In a large wok add olive oil and heat on medium to high heat.  Divide chicken into 4 batches and stir fry batches for 5 minutes stirring frequently.  After cooking each batch place in a covered dish and set aside.
  5. In a large pot add water and bring to boil, cook rice to packet instructions.  When rice is soaked it can take shorter time to cook, so check after 8 minutes if boiling.  Drain and set aside.
  6. Continue cooking in the wok by reducing heat to medium and add snow peas, beans and shallots.  Stir fry for 3 minutes.
  7. Add chicken and stir fry a further 3-5 minutes.
  8. Serve by arranging on separate plates, rice and top with chicken, vegetables and marinade.  Cut limes in quarters and place 1-2 slices on the side of each plate.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Tender scotch fillet in a red sauce

Cooking the scotch fillet gently in this red sauce with vegetables produces a wholesome tender dish. There is nothing much to do once you get it cooking apart from cooking the rice…

Hearty minestrone soup

Minestrone has been a favourite for many of our family members originating in Italy. Some were raised on it and some preferred eating it into old age. It has a wholesome flavour and gives you a warm…

Salami, tomato, basil & bocconcini

Typically this type of dish is served as an antipasto which is the starter for a meal. We also like it served as a main with a variety of other dishes and salads. Best to get the salami…

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…

Easy celery & bean salad

Refreshing and bright this salad is really appreciated on those warm summer days. You can eat as is or toss through some lettuce or baby spinach to add volume and colour. This versatile…