CHILLI CHICKEN WITH LIME & CORIANDER RICE

I was in Noosa just recently for New Years and experienced one of the best meals I have ever tasted in my life. A few friends and myself went out to Noosa restaurant Bistro C for my friend Jorja's birthday lunch. Being true foodies, a few of us (including me) had perused the menu before the meal and all 3 of us had decided on ordering a chicken tenderloin and lime and coriander coconut rice. When we got to the restaurant and looked at the menu, 5 out of 7 of us ended up ordering this dish as it sounded so appealing. The best word I can use to describe this chicken dish is ‘heavenly’. The sweet taste of the coconut milk and the tanginess of the lime were a perfect combination. The chicken tenderloins were seasoned with just the right amount of spice and were succulent to taste. I vowed to make my own version of this meal when I returned home. Written below is my first attempt, but most definitely not my last. Using chicken breast is a good alternative for chicken tenderloins if you want to lower the fat content. Stay tuned for more attempts at perfecting this recipe!

INGREDIENTS


Chilli Chicken

• 400g chicken breast, roughly cut into 4cm-5cm pieces
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon chilli flakes 

Lime & Coriander Coconut Rice

• 150g beans, trimmed & cut into 1cm pieces
• 150g snow peas, trimmed & cut into 1cm pieces
• 125g leek, finely chopped
• a pinch of turmeric 
• 2 teaspoons laska paste
• 1 teaspoon vegetable oil
• 2 cups doongara rice
• 2 1/2 cups water 
• 400ml light coconut milk 
• 2-3 tablespoons fresh coriander, finely chopped
• 2 tablespoons lime juice 

COOKING 

1. Combine all chilli chicken ingredients in a medium bowl and mix well. Chill in a fridge for around 30 minutes to marinate. 

2. Meanwhile, heat 1 teaspoon vegetable oil in a large saucepan. Add leek and stir for 1 minute, before adding the turmeric and laska paste. Stir for a further 2-3 minutes or until leek is softened. 

3. Add rice, water and coconut milk to the saucepan. Bring to the boil (this should take 4-5 minutes) and then simmer, adding the beans and snow peas, for around 15 minutes or until the rice is tender and has absorbed all of the liquid. Stir occasionally. 

4. Remove the saucepan from the heat and leave to cool. Whilst the rice is cooling, heat a medium to large frying pan on medium heat and add chicken mixture. Cook, stirring constantly, until chicken is coloured and no pink flesh remains. 

5. When rice has cooled slightly, stir in 2 tablespoons of lime juice and chopped coriander. Serve chicken on a bed of lime & coriander coconut rice. 

x E