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Your email address will not be published.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 *

Rustic green lentil & tomato soup

A very simple, earthy, basic and low cost soup. Easily comes together with not much preparation if you have the vegetable stock on hand or use a packaged one. Serve with your favourite crusty bread…

Pistachio couscous

Instant couscous is a great way to add a quick side or base to a meal. Coriander gives a fresh taste while maintaining a simple flavour. You can dress it up further by adding a tasty hummus…

Crispy crumbed pesto chicken

These chicken breast pieces are wrapped in bread crumbs, parsley and parmesan cheese. The chicken pieces are then baked in a hot oven which result in crispy parcels. Contrasting with the crispy chicken…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…

Carrot & walnut cake

Egg free, dairy free and sugar free this carrot cake is a little bit different. Eggs have been substituted with a mixture which contains prunes, dairy with olive oil and oat milk, sugar with coconut nectar…