One Pot Sweet Chilli Lime Chicken
User Reviews
5
One Pot Sweet Chilli Lime Chicken
Description
This recipe begins with marinating trimmed chicken thigh slices in buttermilk, lime zest, lime juice, and crushed garlic for at least 10 minutes, imparting subtle tang and tenderness. The chicken is then seared in hot oil until golden on both sides. Without washing the pan, aromatic vegetables including thinly sliced onion, grated ginger, garlic, red bell pepper, and sugar snap peas are sautéed until softened but not browned.
The chicken returns to the pan along with reserved marinade, sweet chilli sauce, additional lime juice, and water or stock. The mixture is brought to a simmer and cooked covered briefly to develop flavors and cook the chicken through while maintaining vegetable crispness. Fresh chopped coriander added at the end adds herbal brightness to the dish's vibrant, balanced flavor profile.
This one-pot meal balances sweet, tangy, and mildly spicy notes with tender proteins and crunchy colorful vegetables, making it suitable as a quick, flavorful main. It pairs well with plain rice or noodles to soak up the sauce. The recipe offers straightforward preparation without complex steps or multiple pots, ideal for a flavorful dinner with minimal cleanup.
Ingredients
- 1 kg chicken thigh fillet sliced and trimmed
- 2 whole lime zested and juiced
- 60 ml sweet chilli sauce Thai style 1/4 cup
- 60 ml buttermilk 1/4 cup
- 2 Tablespoons ginger grated
- 2 cloves garlic
- 200 gm sugar snap peas 1 cup
- 100 gm red bell pepper sliced into fingers, red capsicum
- 150 gm onion sliced very thinly
- 60 ml neutral cooking oil 3 tablespoons, generic cooking oil
- 60 ml lime or lemon juice (3 Tablespoons approx 2 limes or 1/2 lemon)
- 1/2 bunch Coriander chopped
- 80 ml water or stock, 4 tablespoons
Instructions
- Put the trimmed whole chicken thighs into a bowl with the buttermilk, lime zest and juice and 1 clove of crushed garlic and leave for 10 minutes ( or as long as you can ) while you cut the vegetables
- Heat a non stick frypan to very hot. Add 2 Tablespoons of oil and add the chicken shaking off any excess liquid and reserving, adding a piece at a time letting the pan come back to temperature. Sear them on both sides till nicely browned.
- Once cooked put them onto a plate to sit for a minute. Don't wash the pan just drain off any extra fat. Add more oil and the onion, ginger, garlic and stir till softening but not colouring. Add the chicken back to the pan. Add the capsicum and sugar snap peas and the remaining marinade, sweet chilli extra lemon ( or lime) and 2 table spoons of water or stock.
- Bring the pan back to a simmer and add the lid, letting it cook for a couple of minutes. Stir well and make sure the sauce is simmering and the chicken is cooked through.Add the chopped coriander and taste for seasoning. If more salt is needed sprinkle with salt or fish sauce
User Reviews
Overall Rating
5
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