Lime and ginger chicken recipe
information
Calories per serving 260.
ingredients
1 teaspoon sunflower oil
225 g (8 oz) skinless chicken breasts, cut into thin strips
1 red chilli, de-seeded and chopped finely
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and grated
finely grated zest of 1 lime
2 tablespoons light soy sauce
1 teaspoon clear honey
175 g (6 oz) white cabbage, shredded
100 g (3 1/2 oz) mange tout peas, halved
6 spring onions, sliced into thin strips
75 g (2 3/4 oz) canned water chestnuts, drained and sliced
150 g (5 1/2 oz) carrots
150 ml (5 fl oz) chicken stock
1 teaspoon cornflour
2 tablespoons fresh lime juice
225 g (8 oz) skinless chicken breasts, cut into thin strips
1 red chilli, de-seeded and chopped finely
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and grated
finely grated zest of 1 lime
2 tablespoons light soy sauce
1 teaspoon clear honey
175 g (6 oz) white cabbage, shredded
100 g (3 1/2 oz) mange tout peas, halved
6 spring onions, sliced into thin strips
75 g (2 3/4 oz) canned water chestnuts, drained and sliced
150 g (5 1/2 oz) carrots
150 ml (5 fl oz) chicken stock
1 teaspoon cornflour
2 tablespoons fresh lime juice
method
1. Heat the sunflower oil in a non stick wok or large frying pan and add the chicken.
2. Stir fry for 4 - 5 minutes to seal it on all sides.
3. Add the chilli, garlic, ginger, lime zest, soy sauce and honey, and stir fry until it is all bubbling.
4. Add the cabbage, mange tout peas, spring onions, and water chestnuts, and stir fry for 2 minutes.
5. Using a swivel head peeler, peel the carrots into thin ribbons and add these to the pan.
6. Pour in the stock and bring to the boil.
7. Cook over a high heat for 3 minutes.
8. Mix the cornflour with the lime juice to make a paste and stir this into the pan.
9. Cook, stirring, until the juices thicken a little, and then serve at once.
2. Stir fry for 4 - 5 minutes to seal it on all sides.
3. Add the chilli, garlic, ginger, lime zest, soy sauce and honey, and stir fry until it is all bubbling.
4. Add the cabbage, mange tout peas, spring onions, and water chestnuts, and stir fry for 2 minutes.
5. Using a swivel head peeler, peel the carrots into thin ribbons and add these to the pan.
6. Pour in the stock and bring to the boil.
7. Cook over a high heat for 3 minutes.
8. Mix the cornflour with the lime juice to make a paste and stir this into the pan.
9. Cook, stirring, until the juices thicken a little, and then serve at once.
serving amount
serves 2.
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