Monday, January 19, 2004

Chicken & Lime Stir-Fry

Serves 4

1/4 cup lime juice
1/4 cup sweet chilli sauce
1 1/2 tbsp fish sauce
3 chicken breasts, trimmed & thinly sliced
200g rice vermicelli noodles
1 tbsp peanut oil
4 green onions, sliced
1 bunch (300g) baby bok choy, leaves separated

Combine the lime juice, chilli sauce & fish sauce in a non-metallic bowl.
Add chicken breasts, toss well to coat, cover & place in fridge for 15 minutes to marinate.
Place noodles in heatproof bowl, cover with boiling water & stand for 6 minutes. Drain & set aside.
Heat oil in wok over high heat.
Cook chicken, in batches, until golden.
Return all chicken to wok, add green onion & bok choy & cook for a further 3 minutes or until bok choy is wilted.
Stir through noodles, tossing to coat & serve immediately.

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