About this recipe:This easy-to-make chicken dish is full of Asian flavours! Serve with steamed rice and green veg for a delicious meal.
6 tablespoons soy sauce
4 tablespoons lime juice
2 tablespoons sunflower oil
1 green chilli, seeded and chopped
2 cloves garlic, minced
1 (2cm) piece fresh root ginger, minced
1 teaspoon ground coriander
2 tablespoons dark brown soft sugar
2 tablespoons lime zest
6 (175g) skin-on, boneless chicken breast fillets
1 tablespoon cornflour
1 tablespoon water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:10min › Ready in:40min
Whisk the soy sauce, lime juice, sunflower oil, chilli, garlic, ginger, coriander, brown sugar and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour in the marinade. Mix to coat chicken, then seal bag and refrigerate at least 2 hours.
Heat a large frying pan over medium high heat. Remove the chicken from the marinade and shake off excess. Place into pan, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the centre. Once done, remove the chicken and keep warm. Pour the remaining marinade into a frying pan. Dissolve cornflour in water, and stir into the sauce until thickened and clear. Bring the mixture to the boil, reduce heat to medium low, and simmer 5 minutes. Serve chicken with sauce.