Stir-fried Chicken with Lime and Coconut - sponsored by Singha Beer
It's hard to credit that a recipe as simple and as quick as this could taste so good, but I can assure you it's an absolute winner. To complement the flavours of this recipe serve it with a cold glass of Singha beer.
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You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok.
This recipe is taken from How to Cook Book Two and The Delia Collection: Chicken.
First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden.
Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
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