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Stir-Fried Chicken With Lime and Coconut

4 servings

• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• Grated zest and juice of 2 limes
• 4 teaspoons olive oil
• 2 green chiles, such as jalapeños, seeded and finely chopped
• 1 cup unsweetened coconut milk
• 4 teaspoons fish sauce
• 6 to 8 scallions, both white and light-green parts, cut in 1-inch shreds
• 1/2 cup chopped cilantro
• Cooked jasmine rice

In a medium bowl, combine the chicken pieces with the lime zest and juice. Let the chicken sit for 15 minutes or up to 1 hour.

In a large skillet over medium-high heat, heat the olive oil. Discarding the lime zest and juice, add the chicken to the skillet and cook for 3 to 4 minutes, or until the chicken is golden.

Add the chile peppers and stir-fry for 1 minute more. Add the coconut milk, fish sauce, half the scallions and half the cilantro. Cook for 1 to 2 minutes more. Sprinkle with the remaining scallions and cilantro and serve immediately over cooked jasmine rice.

Per serving (not including rice): 329 calories, 30 g protein, 8 g carbohydrates, 20 g fat (14 g saturated), 68 mg cholesterol, 555 mg sodium, 2 g dietary fiber.

(Adapted from “ Delia's How to Cook: Book Two ” by Delia Smith, BBC Worldwide Publishing.)

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