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Coriander Chicken

May 24, 2010

2 servings of my version of a Spicy Coriander Chicken recipe

The original Spicy Coriander Chicken recipe is from Fast Chicken, a Periplus Mini Cookbook. This is my favorite recipe book for its simple and great chicken recipes. Since white chicken meat is quite healthy, we have it a lot and this recipe book is pretty worn out. Full recipe (4 servings) with my adaptations below. I love how the sugar in the marinade caramelizes & gives the chicken such great flavor.

Ready to eat in 30 mins.

  • 1 bunch fresh coriander, including the roots (90 g/3 oz)
  • 2-3 gloves garlic (I love garlic so I use 3)
  • 2-3 small fresh red chillies (I tried it with this before but it wasn’t for me, so mine is the un-spicy version)
  • 1 tablespoon caster sugar
  • 2 teaspoons grated lime rind (I use lemon rind)
  • 3 tablespoons lime juice (I use lemon juice)
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon oil, plus 2 teaspoons extra (I use olive oil)
  • 4 chicken breast fillets
  • 250 g rice stick noodles (I did not like this recipe as a pasta, I find it much better with rice)
  • chopped fresh coriander leaves, extra to garnish
  • 1/2 cup unsalted cashews, toasted chopped
  1. Wash coriander & shake to remove excess water. Roughly chop garlic (and chillies if you want to use em) in a food processor, then add the coriander. Process for 15 more seconds.
  2. Add sugar, rind, lemon juice, kecap manis, & 1 tablespoon of the oil. Process until smooth.
  3. Lightly slash the chicken fillets. Place in a bowl & coat with about 1/4 of the coriander mixture. Set aside for 5 minutes.
  4. Heat a heavy based pan with the extra oil. Cook the chicken fillets for 3-4 minutes each side, turning once, until cooked through. Brush 2-3 times with the marinade while cooking. (I totally sear the chicken on each side because I like that burn smoky taste)
  5. Cut fillet into strips.
  6. Meanwhile, cook the noodles in a large pan of boiling water for 5 mins, until tender. Drain and pour over most of the remaining  coriander mixture to combine. Divide the noodles among 4 serving plates & top with sliced chicken  breast & a spoonful of the remaining coriander mixture. (I usually skip this step & serve the sliced on its own, then serve the remaining coriander mixture in a sauce bowl)
  7. Garnish chicken with chopped coriander & cashews.

Salad & dressing recipe can be found in a previous post.

Fresh Watermelon Juice

Fresh Watermelon Juice

  1. Slice watermelon meat & take out the seeds
  2. Process with hand-blender & add some water to lessen the thickness
  3. Add sugar or in my case, Tropicana Slim low-calorie sweetener.
  4. Serve with lots of ice

Leave a Comment · Diplo Tummy

Comments

  1. Angel says

    May 24, 2010 at 5:19 PM

    waah diplowife I’m on a diet and everytime I read one of your posts about food naiinggit ako or i tend to break it! hahaha! your hubby is so lucky! 🙂

    Reply
    • thediplomaticwife says

      May 24, 2010 at 5:57 PM

      Hahaha you’re so funny Angel! This is quite a healthy recipe/meal! What a wonderful compliment – thank you! I try to cook healthy, but yeah it’s hard when eating out or vacationing =P VERY hard. I have a lot of dieting to do tuloy!

      Reply

Trackbacks

  1. Coriander Chicken Salad « The Diplomatic Wife says:
    August 4, 2010 at 12:32 PM

    […] I spruced up an ordinary salad by adding Coriander Chicken, on of our favorite dishes at home. You can view the Coriander Chicken recipe […]

    Reply

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Hello! I’m Ayessa, trailing spouse to a diplomat, mama to DiploBaby and DiploDog and founder of Declutter MNL. I love talking about how to achieve a minimaluxe lifestyle one step at a time.

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