TIP OF THE WEEK

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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Ingredients

  • 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

Method

  • 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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