3 chicken breast fillets (with all fat removed)
2 tspn ground cumin
2 tspn black mustard seeds
2 green chillies, chopped
3 shallots chopped
3 tbspns chopped coriander
2 tbspns lime juice
1 tbspn brown sugar
2 tbspns sweet soy sauce
1 cup chicken stock
1 red capsicum thickly sliced
1 yellow capsicum thickly sliced
Cut each chicken breast 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. (It may need a little thickening with cornflour)
Serve with rice
2 tspn ground cumin
2 tspn black mustard seeds
2 green chillies, chopped
3 shallots chopped
3 tbspns chopped coriander
2 tbspns lime juice
1 tbspn brown sugar
2 tbspns sweet soy sauce
1 cup chicken stock
1 red capsicum thickly sliced
1 yellow capsicum thickly sliced
Cut each chicken breast 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. (It may need a little thickening with cornflour)
Serve with rice
Little Leakers
Thai Green Chicken
