Easy coriander chicken
Very easy to make recipe with lots of flavour
Servings 2 people
Calories 520kcal
Cost £2.20
Equipment
- 1 Large frying plan Or wok
- 1 Saucepan
- 1 Grater
- 1 Chef Knife
Ingredients
- 25 g Flora plant butter
- 2 Chicken breasts
- 8 tbsp Chopped Coriander (Cilantro) (1/2 cup)
- 2 cloves Garlic
- 1 red pepper
- 2 Limes
- 2 tsp Caster sugar
- 2 tbsp Lime Juice
- 1 tbsp Ketjap manis
- 150 g Rice Vermicelli Noodles
- 100 g Unsalted roasted cashew nuts Optional
- 1 tbsp Olive oil
- Salt and Pepper
Instructions
1 – Prepare the ingredients
- Chop the coriander leaves into small bits, crush the garlic and chop the pepper into bits
- Grate the limes
2 – Make the coriander blend
- Combine the coriander, garlic, lemon skin, lime juice, sugar, ketjap manis and olive oil in a bowl and blend until smooth
3 – Prepare the chicken
- Slice the chicken breasts into thin strips and marinate them with 1/3rd of the coriander blend. Leave to flavour for 5 minutes
- Add the plant butter into a frying pan and fry the chicken slices on both sides until they are brown. In addition cover the chicken slices with another 1/3 of the coriander blend
4 – Cook the rice vermicelli noodles
- At the same time cook the rice vermicelli noodles in boiling water (as per instructions). About 5 minutes
5 – Finalise the meal
- Remove the chicken from the pan and add the noodles into the pan. As well as the last third of the coriander blend and the chopped peppers.
- Fry on high heat for 3 minutes. Remove from pan and put on plates
- Add the chicken breasts on top and optionally the cashew nuts to garnish
Video
Notes
Butter or olive oil?
Instead of the plant butter you can use olive oil. Only reason I use the butter is because it seems to fry the chicken better.
Cashew nuts
The cashew nuts do add a lovely extra texture & flavour to the dish. However they do tend to be expensive and I have not included them in the meal costs
Nutrition
Serving: 225g | Calories: 520kcal
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