You know those recipes that you continually go back to, the tried and tested ones that please everyone in the family, well this delicious little gem of a dish has been added to our Family favourites list.
This meal is fast, healthy and full of flavour. I love the limes in this dish and since my Lime tree is fruiting its a perfect match (I’m so excited about my Lime tree giving its first fruit, as it is two years old and this little tree had a hard start in life). I’m pretty good in the garden and can grow most things but citrus trees and I don’t get along so well. This is my third attempt at growing a lime tree and I had all but given up, I gave it a massive trimming and left it, I completely ignored it, then one day when I was in the back garden I saw that it had little baby shoots on it. Now I didn’t get to excited about this as it has happened before and they all died and fell of :-(. But this lime tree is a survivor and I am very much enjoying my small but home grown crop.
I used Pak choy as my vegetable in this recipe but really you could use any asian green you fancy. The original recipe asked for gai larn but I couldn’t get my hands on it that day so pak choy it was, I also think it would be nice with a melody of vegetables.
- 1/2 Cup (80ml) honey
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 5cm piece (25g) fresh ginger, peeled and finely grated
- 2 cloves garlic crushed
- 1/4 cup (60ml water)
- 2 tablespoons peanut oil
- 8x125g chicken thigh fillets, trimmed and cut into strips
- 1 lime thinly sliced
- 600g asian green of your choice, chopped and blanced
- shredded green onion and steamed rice to serve
- Place honey, oyster sauce, lime juice, ginger, garlic and water in a bowl, mix to combine then set aside
- Heat oil in a wok over high heat, add chicken and cook in batches , for 6 minutes or until cooked through
- Add honey mixture and lime bring to the boil, cook 2-4 minutes or until slightly thickened.
- Arrange asian green onto a plate and top with chicken and green onion
- spoon over pan sauce and serve with rice
Original recipe is from Donna Hay.