3 chicken breast fillets
2 tspn ground cumin
2 tspn black mustard seeds
2 green chillies, chopped
4 shallots chopped
1 tbspn chopped coriander
2 tbspn Lime juice
1 tbspn Brown sugar
2 tbspn sweet soy sauce
1 cup chicken stock
1 red capsicum Thickly sliced
1 yellow capsicum thickly sliced
2 tspn cornflour
Trim chicken of all fat and cut each into 3 pieces. Place a non stick fry pan over high heat.
Add cumin, mustard seeds, chillies and shallots and cook, stirring for 3 minutes. Add
chicken to pan and cook for 2 minutes each side. Add coriander, lime juice, brown sugar,
soy, stock and capsicum to pan and allow to simmer for 5 minutes.
Serve with rice
2 tspn ground cumin
2 tspn black mustard seeds
2 green chillies, chopped
4 shallots chopped
1 tbspn chopped coriander
2 tbspn Lime juice
1 tbspn Brown sugar
2 tbspn sweet soy sauce
1 cup chicken stock
1 red capsicum Thickly sliced
1 yellow capsicum thickly sliced
2 tspn cornflour
Trim chicken of all fat and cut each into 3 pieces. Place a non stick fry pan over high heat.
Add cumin, mustard seeds, chillies and shallots and cook, stirring for 3 minutes. Add
chicken to pan and cook for 2 minutes each side. Add coriander, lime juice, brown sugar,
soy, stock and capsicum to pan and allow to simmer for 5 minutes.
Serve with rice
Little Leakers
Thai Green Chicken
