Sunday, 20 July 2008

Sweet chilli and lime chicken

Another quick and easy dinner from Donna: sweet chilli and lime chicken. The idea behind it is to marinate your chicken in chilli jam/sauce/paste, oil, lime juice and garlic and then cook it on a chargrill pan or BBQ. That's it. Nothing else involved, unless you count steaming the rice and Chinese greens Donna recommends serving with it.

I chose a sweet chilli sauce for ours, because I'm a little sensitive to hot things and I just cooked it in a normal frypan. It worked really really well, the sweet chilli thickened to almost a glazey consistency and coated the chicken perfectly. Everything stayed nice and moist. The only thing was that the lime was quite subtle and I like a stronger lime flavour. I would increase the lime juice and maybe add some zest next time. It was really good and since it only used half a bottle of sweet chilli sauce, I have enough to make it again!

Lime and Chilli Chicken
adapted from Donna Hay Magazine Winter 2008, p 45

1/4 cup vegetable oil (Donna says to use 1/3 cup but I reduced this to a little under 1/4 cup)
2/3 cup sweet chilli sauce
1/3 cup lime juice
4 cloves garlic, crushed
1kg chicken breast fillets, cut into strips (Donna says to use trimmed thigh fillets)
steamed rice to serve

Place oil, sweet chilli sauce, lime juice and garlic in a non-metallic bowl and stir to combine. Place the chicken in a bowl with half of the marinade and toss to coat. Set aside for 5 minutes.

Heat a frypan over high heat. Cook the chicken until cooked through. Spoon over the remaining marinade and serve with steamed rice.

Serves 4.

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