25 minutes
A delightful blend of spicy, tangy, and savory flavors, featuring chicken infused with garlic, ginger, and lime.
tablespoons
tablespoons
teaspoons
tablespoons
Green Cayenne Chiles, slit lengthwise
each
Boneless Chicken, cut into ½-inch pieces, rinsed
0 lb
cups
tablespoons
Minced Scallion Greens, optional
cups
1. Pound Garlic and Ginger
Start by pounding the minced garlic and minced ginger together with a pinch of salt to form a fragrant paste.
2. Heat Peanut Oil
Heat the peanut oil in a heavy pot or wok over medium heat. Add the garlic and ginger paste, stirring frequently until it softens and becomes aromatic.
3. Add Green Cayenne Chiles
Add the slit green cayenne chiles to the pot, and cook them for about a minute to release their heat and flavor.
4. Cook Chicken
Toss in the chicken pieces. Cook them for about 4 minutes, ensuring they turn white on all sides.
5. Simmer Chicken
Pour in the water and add approximately one teaspoon of salt. Bring the mixture to a boil, then reduce the heat and let it simmer. Allow the chicken to cook through, which should take about 5 more minutes for boneless pieces (longer if using chicken on the bone).
6. Add Lime Juice
Remove the pot from the heat and stir in the fresh lime juice.
7. Garnish and Serve
If desired, sprinkle minced scallion greens over the top for a burst of color and an extra layer of flavor. Serve hot.
Start with the best quality chicken you can find, preferably organic and free-range. Fresh limes and garlic will also make a significant difference in the depth of flavor.
If you're cooking the chicken in a skillet, make sure it's very hot before you add the chicken. This will give the chicken a good sear and lock in those juices. Don't overcrowd the pan, or the chicken will steam instead of sear.
After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute and results in juicier meat.
Allow your chicken to marinate for at least 30 minutes, but ideally for a couple of hours or even overnight in the refrigerator. This will help the meat to tenderize and absorb the flavors thoroughly.
Before juicing the lime, zest it and add the zest to your marinade. The zest contains oils that will add an additional layer of citrus aroma to the dish.
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