Best 2 Stir Fried Kaffir Lime Chicken Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with our exquisite Stir-Fried Kaffir Lime Chicken recipe. This delectable dish bursts with vibrant flavors and aromas, capturing the essence of Thai cuisine. Succulent chicken pieces are marinated in a symphony of zesty kaffir lime leaves, fragrant lemongrass, and a touch of fiery chili peppers, creating a harmonious balance of sweet, sour, and spicy notes. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with zesty lime dressing and a fragrant Jasmine Rice, both of which perfectly complement the bold flavors of the chicken. Get ready to embark on a sensory adventure as you explore the vibrant flavors of Thailand with this tantalizing trio of recipes.

Here are our top 2 tried and tested recipes!

RED CURRY CHICKEN STIR-FRY

Red Curry Chicken Stir-Fry image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish

Steps:

Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

FRESH LIME CHICKEN STIR-FRY

Fresh Lime Chicken Stir-Fry image

Another fantastic chicken dish that is quick and easy to make, for those nights when you don't feel like making big meals. Great served over noodles.

Provided by Chef mariajane

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 skinless boness chicken breasts
1/2 red onion
2 medium sized carrots
1 red pepper (or 1/2 red and 1/2 yellow)
2 limes
1 tablespoon vegetable oil
2 large garlic cloves, minced
2 tablespoons fresh ginger, finely minced or 2 teaspoons bottled ginger, minced
1/2 teaspoon hot red chili pepper flakes
2 tablespoons soy sauce

Steps:

Cut chicken into 1/2-inch bite-size strips.
Slice onion into thin wedges.
Peel and cut carrots lengthwise, then slice on the diagonal,.
Core and seed pepper, then cut thin julienne strips.
Finely grate peel from half a lime. Squeeze out 3 tablespoons juice from the limes.
Heat oil in wok or large frying pan set over high hear. Add chicken, garlic, ginger, and chili flakes. Stir-fry until chicken is golden, about 3-4 minutes.
Add onion, carrots, and soy sauce. Stir-fry for 2 more minutes.
Add peppers, lime juice and peel, then stir-fry until pepper is tender-crisp, about 2 minutes. Great over noodles.

Nutrition Facts : Calories 264.7, Fat 13.8, SaturatedFat 3.4, Cholesterol 69.6, Sodium 598, Carbohydrate 11.4, Fiber 2.9, Sugar 4, Protein 24.8

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe.
Use fresh kaffir lime leaves: They have a more intense flavor than dried leaves. If you can't find fresh leaves, you can use 1 teaspoon of dried kaffir lime leaves.
Don't overcrowd the wok: Cook the chicken in batches if necessary to avoid overcrowding the wok. This will help the chicken cook evenly.
Use a high-quality oyster sauce: A good oyster sauce will add a lot of flavor to the dish. Look for a brand that is made with real oyster extract.
Serve immediately: This dish is best served immediately after it is cooked. The chicken will become tough if it is reheated.

Conclusion:

Stir-fried kaffir lime chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with kaffir lime leaves, oyster sauce, and soy sauce. The dish is served with jasmine rice and garnished with fresh kaffir lime leaves. This dish is sure to please everyone at the table.