Thursday, February 23, 2012

More Food for Friends

As you might be able to tell, I cook far too much, too often, to really keep up with it on my blog. The other day I posted about the breadsticks and dip that I made last weekend as an appetizer to shared with friends - that of course was not all there was to the meal. The main course consisted of a salad full of flower petals and this stirfry, both featuring plenty of lime because that seems to be the current craze. For us at least. It's really good too! I was wary of making a meat dish with lime because once I had some sort of port cooked in lime at a Chinese restaurant and I thought that it tasted somewhat like dishwashing liquid. This dish, however, most certainly did not! I began by marinating chicken in lime, spices and sugar. The I stirfried it up with vegetables, fat noodles and a bit of extra liquid to make sauce. It was amazing! Definitely a keeper.

Lime Chicken Stirfry

Marinade:
Juice of 2 limes
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
1 red onion, chopped finely
1/2 teaspoon crushed chili

Stirfry:
400 grams chicken breasts
3 carrots
4 bell peppers
1 packet udon noodles (fat, soft egg noodles)
Juice of one lime
1 tablespoon soy sauce
2 tablespoons cornflour
1/2 cup cold water

The first step is to marinate the chicken for a couple of hours. Mix together the marinade ingredients in a bowl, chop the chicken into small pieces or strips and toss them in the marinade. Cover the bowl and leave it in the fridge for a couple of hours, giving it a stir every now and then.

When you are pretty much ready to cook (and eat because this will be finished really quickly), slice up the carrots and peppers. Heat some oil in a large frying pan or wok and first add the chicken and cook it until it is done on all sides. Nobody wants raw chicken so don't be too hasty with this step. Then add the vegetables and continue to cook for a few minutes. Finally, add the noodles.


In a cup or a small bowl, mix together the rest of the lime juice, the soy sauce, water and cornflour. Pour this mixture over the stirfry and give it a good stir. Keep it cooking for a few minutes until everything is cooked to your liking and coated well in the sauce. Then serve! It already has noodles but you could still serve it over rice, or with salad, or on its own. It is so full of flavour that everybody will surely love it, even though it's packed full of vegetables.


2 comments:

  1. I want to come eat dinner at your house! I'd love for you to share this at our linky party!

    http://housewivesofriverton.blogspot.com/2012/02/recipe-round-up-5.html

    ~Jenn

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  2. Hi Jaimie,
    This is a great Stir Fry that we would really enjoy. I really love this combination.
    Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

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