Sweet chilli chicken with garlic, lemon and coriander
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This recipe from Shaun Rankin really elevates the humble chicken breast. It is worth marinating the chicken for an hour, as recommended, or over night if you have the time. Served with rice, this sweet chilli chicken breast recipe makes a large dish for two or a light lunch for four.
First published in 2015
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Ingredients
Metric
Imperial
- 2 skinless chicken breasts
- 1/2 tsp fresh ginger, peeled and finely grated
- 1 tbsp of sweet chilli sauce
- 3 garlic cloves, peeled and finely grated
- 1 lemon for zest
- zest of 1 lime
- 1 tbsp of coriander, chopped
- 1 pak choi
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
To prepare the chicken breasts, slice them into strips and place in a mixing bowl
2
Add all ingredients (except the pak choi) to the bowl
- 1/2 tsp fresh ginger, peeled and finely grated
- 1 tbsp of sweet chilli sauce
- 3 garlic cloves, peeled and finely grated
- 1 lemon for zest
- zest of 1 lime
- 1 tbsp of coriander
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsp of olive oil
3
Mix well to cover the chicken and leave to marinate for 1 hour
4
Once ready to cook, place a wok or frying pan over a high heat. Add the chicken strips gradually, without stirring - they need to be left still to caramelise on the outside
5
Once caramelised and golden, turn over the strips and cook to reach the same colour on the other side, ensuring they are cooked through
6
Pick 6 pak choi leaves from the head and add to the chicken. Stir well to wilt and coat the leaves in pan juices
- 1 pak choi
7
Divide the chicken and pak choi between 2 plates and spoon over the pan juices. Serve immediately with rice
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