Such beautiful weather we are having at present and it’s great to spend the day outdoors. No more hours over the hot stove cooking comfort food. This is a quick and tasty chicken dish to have year-round. This is one of my daughter’s family’s favourite recipes. Finger licking for the kids!
Jo’s Chilli Lime Chicken
Ingredients for the chicken
3 chicken breasts
2 egg whites, lightly beaten
2 tbsp cornflour
1 tsp chillies, chopped
Half bunch coriander, chopped (keep the rest for garnish)
Zest of 1 lime (use the juice in the sauce)
3 tbsp sesame seeds
3 tbsp olive oil
Ingredients for dipping sauce
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp palm sugar (you can now buy this as a liquid which makes it so much easier than having to scrape it off the block)
Ingredients to serve
Half cup long grain rice
Half cup wild rice
2 tbsp desiccated coconut
2 bunches bok choy
1 clove garlic, crushed
1/2 tsp crushed chilli
1 tbsp soy sauce
splash of sesame oil (1/4 tsp)
Cook the rice, and when cooked mix with the coconut. Put aside till ready to serve.
Slice the chicken longways to cut each into 3 or 4 pieces. Combine the egg white, cornflour, chilli, chopped coriander, lime zest and sesame seeds in a bowl and then mix in the chicken slices to coat all over.
Heat the oil and cook chicken gently till brown. Turn and cook the other side then drain on kitchen paper.
In the meantime, mix the ingredients to make the dipping sauce.
Steam the bok choy in a covered shallow pan, and when cooked, drain well and mix with the garlic, chilli, soy and sesame oil.
Serve the chicken with the coconut rice and bok choy with the dipping sauce on the side.