Lime Chicken Stirfry

Lime Chicken Stirfry

Marinade:
Juice of 2 limes
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
1 red onion, chopped finely
1/2 teaspoon crushed chili

Stirfry:
400 grams chicken breasts
3 carrots
4 bell peppers
1 packet udon noodles
Juice of one lime
1 tablespoon soy sauce
2 tablespoons cornflour
1/2 cup cold water

Marinate the chicken for a couple of hours. Mix together the marinade ingredients in a bowl, chop the chicken into small pieces or strips and toss them in the marinade. Cover the bowl and leave it in the fridge for a couple of hours, giving it a stir every now and then.

Slice up the carrots and peppers. Heat some oil in a large frying pan or wok. Add the chicken and cook it until it is done on all sides. Then add the vegetables and continue to cook for a few minutes. Finally, add the noodles.

In a cup or a small bowl, mix together the rest of the lime juice, the soy sauce, water and cornflour. Pour this mixture over the stirfry and give it a good stir. Keep it cooking for a few minutes until everything is cooked to your liking and coated well in the sauce.