I’m always looking for new things to try in the kitchen, and different types of cuisines to test out. Though I have dabbled here and there with asian flavors, this dish has to be my favorite I’ve made.
Confession Time: I am sort of new to eating fish… well, I’ve always loved shellfish, but I’m just starting to get involved with fin-fish. Before I met my husband, I probably would have flat out passed over this recipe because of the fish sauce, but, at his urging, I have started to try and really started to like fish. Think, basic white fish, or the least offensive fresh tuna… nothing crazy! So, I thought I’d try out using fish sauce for the first time, and WOW. It’s really what I imagine the illusive umami to taste like (I still don’t totally understand this fifth sense, I must admit…) Absolutely not “fishy,” it really just adds a salty richness that is hard to describe. And who doesn’t love coconut milk with pretty much anything? This dish was really a win-win.
Coconut Lime Stir-Fried Chicken
Yield 2 servings
- 2 boneless, skinless chicken breasts, trimmed and cut into bite sized pieces
- zest of 1 lime
- juice of 1 lime
- 2 tablespoons olive oil
- 1 spicy green chile pepper, seeded and finely chopped
- 2/3 unsweetened coconut milk (full fat!)
- 2 teaspoons fish sauce
- 4 scallions, chopped (only the middle, light green section)
- pepper to taste
- Combine the chicken, lime zest and lime juice in a small bowl and set in the fridge to marinate for at least an hour.
- Add the oil to a large skillet (or wok, if you have one,) and heat on high.
- When hot, add the chicken. (Try not to add very much of the lime marinade.) Cook until it starts to brown on all sides. About 5 minutes.
- Add the chile and cook for another minute.
- Add the fish sauce, coconut milk, and most of the scallions, reserving some for serving.
- Cook for 2 or so minutes more, until the chicken is cooked through, or to your liking.
- Serve with rice - the sauce is amazing, so you're going to want to soak it all up!
Recipe adapted from How to Cook by Delia Smith