Sweet and Spicy Ginger Lime Chicken

    40 min

    This easy-to-make chicken dish is full of Asian flavours! Serve with steamed rice and green veg for a delicious meal.

    54 people made this

    Serves: 6 

    • 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

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. 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.
    2. 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.

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    Reviews in English (15)


    Great flavours! Everyday ingredients. Chicken moist and juicy. Not too much heat from chilli  -  04 Mar 2015


    Too much lime for me  -  27 Aug 2015


    I made this tonight. It was good, but next time I would decrease the soy and add more lime juice. The meat was too salty and you couldn't taste the lime. I did not use the sunflower oil, did not have any and used boneless skinless chicken breasts. I will make this again, but with the changes. Thanks for a good recipe!  -  05 Apr 2008  (Review from Allrecipes US | Canada)