Chilli Lime Chicken
Juicy chicken thighs simmered in a sticky, spicy chilli and lime sauce. A quick dinner option with fluffy rice.
Equipment
- frying pan/skillet
Ingredients
The Chicken
- 8 fillets boneless skinless chicken thigh trimmed of excess fat and flattened out
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil I use avocado oil
The Sauce
- 2 tablespoons light soy sauce
- 4 tablespoons lime juice approx. the juice from 2 limes
- 2 tablespoons honey
- 1 tablespoon cornflour (cornstarch) remaining
- 2 tablespoons light brown sugar
- 3 cloves garlic peeled and minced
- 2 red chillies chillies sliced
To Serve
- sesame seeds
- chilli flakes
- wedges of lime
- sliced spring onions (scallions)
Instructions
Preparation
- Place the chicken thigh fillets on a board. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the chicken thighs.
- Heat the sesame and neutral oil in a large frying pan (skillet) over a medium-high heat.
- Add the chicken thighs and fry for 6-7 minutes, turning once, until golden.
- Meanwhile, mix together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and remaining 1 tablespoon of cornflour in a small bowl.
- Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes, until the sauce has thickened.
- Top the chicken with sesame seeds, chilli flakes, lime slices and sliced spring onions, then serve.
Notes
You can replace chicken thighs with chicken breasts if preferred. Can be made gluten-free by using tamari instead of soy sauce. Can be frozen and reheated, though chicken may not be as tender.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 25gProtein: 45gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 215mgSodium: 1000mgFiber: 1gSugar: 16g
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