Vietnamese · Dinner
Stir Fried Chicken With Lime Leaves
Boneless chicken thigh pieces stir-fried in a hot wok with garlic, shallot, fresh kaffir lime leaves and chili, finished with fish sauce, a touch of sugar and lime juice. Fragrant, tangy and slightly sweet-salty, served hot over steamed jasmine rice with scattered scallion.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
24.8gFat
21.4gCarbs
6.8gSugar
1.9gFiber
940mgSodium
214mgChol
6.1gSat Fat
620mgPotassium
45mgCalcium
2.4mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces. Thinly slice the kaffir lime leaves, garlic, shallot and chili; set each near the stove.
2
Heat the vegetable oil in a wok over medium-high heat. Add garlic and shallot; cook 1 minute until translucent.
3
Raise to high heat, add chicken pieces in a single layer, sear 4-5 minutes turning occasionally until golden and firm when pressed.
4
Add the sliced lime leaves and chili, toss constantly for 1 minute until intensely fragrant. Stir in fish sauce, sugar and lime juice; toss 1 minute until glazed.
5
Scatter scallions over the chicken, then spoon onto a plate with the jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh, cut into bite-size pieces
- 1212 fresh kaffir lime leaves
- 6 cloves6 cloves garlic
- 22 small shallot
- 22 red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp vegetable oil
- 44 scallions, cut into 1-inch lengths
- 190g190g cooked jasmine rice, to serve
