Chicken stir-fry with lime, black pepper + coriander
Chicken stir-fry with lime, black pepper + coriander
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes
This stir-fry was inspired by a dipping which was heavy on the lime and pepper. I find a stir-fry is a perfect end of week meal, as it can use up the last of the produce. That and they are nice and quick!
Notes:
For best flavour, cook the chicken separately from the vegetables and make sure you get it nice and brown.
Swap the chicken for prawns.
INGREDIENTS
Seasoning sauce
4 T oyster sauce
2 T soy sauce
2 T fish sauce
1 T maple syrup
Flavour bomb
4 cloves garlic
1 tsp ground black pepper
1/2 cup coriander - use the stems
1 lime – zest of
Vegetables
1/4 small cabbage chopped
250g green beans, halved or a bunch bok choy – depending on season
1 head of broccoli
Water - about 1/4 cup to 1/3 cup
Chicken
500-600g chicken, sliced
1 T seasoning sauce
1 T flavour bomb
METHOD
Get the rice onto cook.
Prep
Mix seasoning sauce ingredients together and set aside
Pound garlic, black pepper, lime zest and coriander together - I used a mortar and pestle or you could chop in a mini blender or just finely chop by hand.
Mix 1 T seasoning sauce and 1 T flavour bomb into chicken and combine.
Cut all the vegetables to size. I do thin florets of the broccoli , roughly chopped cabbage (not too small) and then the bok choy or beans can be halved. You really can use any vegetables here.
Cooking
Heat oil in wok or in large frying pan
Add chicken and brown on one side, then stir fry until 3/4 cooked. Remove and set aside.
Wipe out wok or pan if needed.
Add a little more oil and add all the remaining flavour bomb, stir fry until fragrant. Add in vegetables that take longer to cook (like broccoli and beans) and give them a minute head start. I often add a splash of water to help. Once half cooked add in the chicken and any resting juices, the seasoning sauce and the cabbage and stir fry until the cabbage and chicken is cooked
If using leafy greens like bok choy, they can be added in the last minute. Add in ¼ cup of water to make it nice and saucy, make sure that bubbles.
Turn off the heat and squeeze in lime juice
To serve
Serve the stir-fry with rice, extra coriander, lime and a good grind of fresh black pepper.
Chicken stir-fry with lime, black pepper + coriander
A weeknight favourite.
