Lime chicken with water chestnuts

    30 minutes

    Scents of lime and coconut rise from this dish of spicy, stir-fried sliced chicken and crunchy water chestnuts tossed in a creamy sauce and served with rice noodles.

    2 people made this

    Serves: 4 

    • 125g rice noodles
    • 2 cups boiling water
    • 500g boneless, skinless chicken breasts
    • 30g fresh root ginger
    • 1 green chilli
    • 2 cloves garlic
    • 3 limes
    • 230g canned water chestnuts
    • 1 tablespoon peanut oil
    • ½ teaspoon sugar
    • 5 spring onions
    • ½ cup coconut milk
    • Thai fish sauce, or soy sauce

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the rice noodles into a large bowl, cover with the boiling water and leave to stand for 10 minutes.
    2. Slice the chicken into thin strips and put aside. Peel and finely chop the ginger, seed and dice the chilli, and peel and crush the garlic.
    3. Finely grate the rind from two limes onto the ginger. Squeeze the juice from all three limes and put aside. Drain the water chestnuts, cut in half, and put aside.
    4. Pour the oil into a lidded wok or large frying pan, add the ginger, chilli, garlic and grated lime rind and place over high heat. When very hot, add the chicken and stir-fry for 2 minutes.
    5. Add the lime juice, sugar and water chestnuts to the chicken. Stir well, then cover and cook over moderate heat for 3–5 minutes, or until the chicken is cooked through.
    6. Meanwhile, trim and thinly slice the spring onions.
    7. Drain the rice noodles well, add to the chicken with the spring onions and the coconut milk and toss together to heat through. Add fish sauce or soy sauce to taste and serve immediately.


    You can substitute boneless, skinless duck breasts for the chicken, or 300g shelled, medium-sized green prawns.


    good source of vitamins B group, C and E.

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