Spicy Hot-Sour Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 2pcs zucchini
• 1pcs capsicum
• 1bunch coriander
• 1clove garlic
• 1pcs ginger
• 1bunch makrut lime leaves
• 1pcs lime
• 20ml fish sauce
• 20g sambal oelek
• 300g free-range chicken breast fillet
• 15ml white vinegar
• 10ml soy sauce
• 15ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, quarter the zucchini lengthwise and cut into 1cm-thick slices. Cut the capsicum into 1.5cm chunks. Finely chop the coriander, keeping the leaves and stems separate. Crush or finely chop the garlic. Peel and finely grate the ginger. Separate the lime leaves, remove the central vein and finely shred.
3. Step 3 — Make sauce
   Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Put the fish sauce, sambal oelek (reduce for less of a chilli kick), lime zest, 2 tsp lime juice*, 3 tsp white vinegar, 2 tsp soy sauce and 1 tbs honey in a bowl and whisk to combine.
4. Step 4 — Stir-fry chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a medium frypan over high heat. Stir-fry the chicken for 3 mins or until golden and cooked through. Remove from the pan.
5. Step 5 — Add sauce
   Heat 2 tsp oil in the frypan over high heat. Stir-fry the zucchini and capsicum for 1-2 mins until starting to soften. Add the garlic, coriander stems, ginger and lime leaves and stir-fry for 30 secs or until fragrant. Add the sauce and cook, stirring, for 1 min or until slightly reduced. Return the chicken to the pan and stir to combine.
6. Step 6 — Get ready to serve
   Stir the remaining coriander into the stir-fry. Fluff the rice with a fork. Divide the rice and stir-fry among bowls and serve with the lime wedges.

Allergens

Soy, Fish, Sulphites