ginger, chilli and lime chicken

Updated: Nov 14


This is hands-down my children's favourite meal. They request it every single week. I go easy on the chilli - they like it with a little bit - but if your children are totally chilli-averse, the ginger gives it a little heat anyway and the flavours are still beautiful. This recipe is based on Annabel Langbein's Vietnamese Ginger Chilli Chicken. Annabel adds a teaspoon of sugar to the sauce to enhance the flavours but I find it doesn't need it, especially if you have onions or spring onions, which add their own sweetness.


Serves 4


INGREDIENTS:


3 Tbsp vegetable/groundnut oil

2 Tbsp minced/grated fresh ginger (sometimes I just chop it really finely and that works, too)

½ (or 1, if you're only serving adults) mild red chilli, de-seeded and finely chopped

3 garlic cloves, crushed

2 tsp lime (or lemon) zest, grated finely (make sure it's unwaxed)

600-700g boneless chicken thighs, cut in to strips or wee chunks

2 Tbsp lime (or lemon) juice

2 tsp cornflour

2 Tbsp water

2 Tbsp fish sauce

4 spring onions, ends trimmed, thinly sliced

2-3 heads of pak choi, roughly chopped

2 handfuls of mange tout/snow peas, whole or sliced

5-6 heads of tenderstem broccoli (par-cook by pouring boiling water from the kettle over the broccoli in a colander first, so it is not too tough after a short stir-frying)

or you can mix it up: green beans, water chestnuts, baby corn, gai lan, regular broccoli, peppers, carrots, bean sprouts - anything you like!



METHOD:

  1. Heat the oil in a large wok or pan over a medium-high heat. Add the lime/lemon zest, garlic, ginger and chilli, if using, and fry for about 1 minute until the garlic starts to go brown.

  2. Add the chicken and turn up the heat a bit, and brown the meat for about 5 minutes.

  3. Mix together the lime/lemon juice, fish sauce, water and cornflour and pour in to the pan, simmering for 2-3 minutes.

  4. Throw in the vegetables and stir fry for 1-2 minutes.

  5. Serve with steamed rice or noodles.

I have a few variations of this recipe - sometimes I add roasted cashew nuts, sometimes I add fresh coriander, sometimes I substitute one tablespoon of oil for sesame oil and add sesame seeds.

Print Version:

Ginger Chilli Chicken - Print Version
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