Thai Lime Chicken

Light, quick, and very easy. A good one for a hot summer evening. I got this one – more or less – from a ‘serving suggestion’ on the back of a pack of egg noodles. It is a gentle tasting dish, and if you want to fire it up a bit, add chilli pepper.



300g lean chicken breast meat, diced.

4 cloves garlic, peeled and chopped.

1 chilli pepper, fresh or dried, seeded, chopped [optional].

2 tblsp olive oil.

1 lump ginger, about 25 mm square.

5 dried kaffir lime leaves.

1 tsp dried crushed lemon grass

3 tsp chicken stock powder.

2 tblsp cornflour.

1 tblsp Thai fish sauce.

Salt to taste

2 cups chopped mixed vegetables.

1 lime, halved.



Place the meat, garlic and the oil together in a small sealed container and allow to marinate for an hour. Combine the ginger, lime leaves and lemon grass in a bundle in a piece of muslin secured with string. Mix the stock powder, cornflour, fish sauce and salt together in a small bowl and add 3 cups of water. Beat well to ensure that all ingredients are well combined, and set aside.



Heat the oil in a sauté pan and fry the meat and garlic until the meat is starting to brown. Add the stock mixture and ginger sachet and bring to the boil, stir well until thickened, cover, reduce the heat and simmer for another 15 minutes or until the meat is cooked through. Add the vegetables, bring to the boil and simmer for about 5 minutes, stirring from time to time. Remove the muslin bag and serve over noodles immediately in large bowls.


Serve with: Half a lime each on the side. Squeeze a little juice onto the dish from time to time.


Serves: 2.


Note: This dish can be prepared in Bami Goreng form by breaking up 2 nests of dried thin noodles and adding them to the pan with the vegetables.


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