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Stir Fried Chicken with Lime and Coconut


2 boneless chicken breasts

Zest and juice of 1 large lime

150 ml tin of coconut milk

1 tbs olive oil

1 tbs fish sauce

1 large green chili chopped

4 spring onions chopped

I large bunch of fresh coriander


Cut chicken into cubes and marinade in lime juice and zest and set aside. Meanwhile chop the chili, spring onion and coriander. Heat oil in a wok and stir fry chicken on high heat for 20 minutes. Add coconut milk, fish sauce, chili and half the coriander and spring onion. Cook for another 2-3 mins and remove from pan. Sprinkle with remaining coriander and green onion and serve with fragrant rice.

Recipes provided by Nina U Iqbal

Check out her catering services and more recipes on her Facebook page YUM by Nina.



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