Chicken stir fry with kaffir lime

1 chicken breast, diced
marinade: white pepper, salt, fish sauce
3 kaffir lime leaves, stem removed and julienned
3 spring onions, chopped finely
3 garlic cloves, chopped finely
1 green pepper (or another green vegetable), cut the same size as chicken
sauce: cooking wine, fish sauce, mirin, salt .

1. Mix the diced chicken breast and the marinade ingredients. Set aside while working on the rest.
2. Prepare the spring onions, kaffir lime leaves and garlic. Heat the pan, add the oil and heat.
3. Add the garlic, spring onions and kaffir lime leaves allow to fry for 1 minute.
4. While pan is hot add the chicken and allow to brown.
5. Add the green pepper or another green vegetable. Mix.
6. Add the sauce and scrape the bottom of the pan. Mix.


Chicken with coriander

I like this preparation of chicken, similar to the above but much simpler. It was served to us at the Grape Garden restaurant on Penthurst Road, Willoughby.

2 chicken breast diced
marinade: white pepper, salt, chinese white wine
2 cloves garlic
2 cups of coriander leaves, chopped

1. Marinade the chicken
2. Heat the pan, fry the garlic.
3. Before the garlic turns brown, add the chicken, allow it to brown slightly on one side.
4. Stir fry for 10 minutes until the chicken is properly cooked
5. Throw in the coriander leaves and turn the heat off