Sesame & Lime Chicken
Prep: 15 min.
Cook: 10 min.
4 chicken breat fillets, cut into bite size strips
2 stalks lemon grass, finely chopped
Finely grated rind of 1 lime and the juice of 2 limes
4 garlic cloves, peeled and crushed
225g shallots, peeled and thinly sliced
2 tablespoons thai fish sauce
2 teaspoons light brown muscovado sugar
1 small red chilli, deseeded and finely chopped
2 tablespoons oil
1 tabelspoon sesame oil
1 tablespoon sesame seeds
a little extra oil for stir frying
chilli curls to garnish (optional)
lime edges and steamed rice, to serve
Mix together all the ingredients in a large non-metalic bowl. Cover and leave to marinate in the fridge for 2-3 hours.
Wipe the surface of a large wok with a little oil and place over high heat until smoking hot.
Stir-fry the chicken mixture, a few pieces at a time, for 3-4 minutes until golden brown and cooked through.
Return all the chicken to the wok and toss together over the heat for 1 minute.
Garnish with chilli, if wished. Serve immediately, with lime wedges and plain steamed rice.
The juice of fresh lime is an excellent source of vitamin C, and a good tenderising marinade for meat and fish.