Coconut Lime Chicken Stir Fry

YES. Another stir fry! HAHA. Cos that's easy to cook for meal prep Sundays! Also I was clearing out the larder and fridge, checking for expired items, throwing out food we won't be eating and since it's post-Raya, I have one larder tray filled with only empty containers. Haha.

This round's stir fry aim is to finish up the limes in the fridge, and I came across this Thai concoction of sorts, which sounds yummy and could gel well with pasta. I didn't follow exactly the recipe so I shan't link it, so here's my take.

Coconut Lime Chicken Stir Fry

Chicken cubes (again, never measure. 400g?)
1 small onion, sliced
3 red chilis, sliced
1 cili padi, sliced
1/2 inch ginger + 4 cloves garlic, pound
100ml coconut milk
2 tbsp honey
2 tbsp oyster sauce

Fry the onion and chilis in oil until onions are golden. Add in the pound garlic and ginger and fry. Add the chicken, then oyster sauce, coconut milk and honey and fry until chicken is cooked. You can add a bit of water if you want some sauce, I did. Tastes a bit like green curry chicken!

If I had more ingredients, I'd put lemongrass, lime leaves and fish sauce. Also should get vegetables in my meal preps. Husband didn't try this one though, so can't tell if it's Husband-approved or not.

Comments

Bubur Asyura

Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version . There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura Saute: 1 stalk lemongrass 1 cinnamon stick 1 star anise 3 cardamoms 5 cloves 2 big onions, sliced 1 inch ginger, sliced 3 garlic, sliced 10 cups water (half is mutton stock, half water) 1 cup rice, washed 300g mutton, already cooked and shredded 1 tbsp soto powder 1/3 cup dhal, soaked in water for 10 min 1/3 cup peanuts, washed 1 1/2 carrots, diced 1 can chickpeas, washed 1 can kacang pool, washed 1/2 can sweet corn, washed 1 small box coconut milk Heat o...

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...

Wake Up and Smell the Cake

Search This Blog