To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Coriander Lime Chicken

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  • 4 boneless skinless chicken breasts
  • 4 tablespoons chopped coriander leaves, plus extra to garnish
  • 6 cloves garlic, chopped
  • 2 teaspoons black peppercorns, coarsely ground
  • 2 teaspoons Thai fish sauce (nam pla)
  • 2 limes, juice only
  • 2 teaspoons sugar
  • 1 tablespoon sunflower oil
  • 1 tablespoon light soy sauce


  • Make a marinade using the lime juice, soy sauce, fish sauce, sunflower oil, garlic, ground peppercorns, sugar and coriander. Blend well
  • Place the chicken breasts with the marinade in a shallow dish or resealable plastic bag, coating them well. Leave the chicken breasts to marinate in the refrigerator for at least 1 hour (but no more than 2), turning them from time to time
  • Preheat a heavy non-stick frying pan and cook the chicken for about 7-8 minutes on each side (until the chicken is cooked through)
  • Garnish with coriander leaves

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