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Recipe: Stir-Fried Chicken with Lime and Coconut

1 MIN READ • 3rd April 2020

Fancy a fakeaway tonight? This curry couldn’t be easier! Fire up the wok and recreate your favourite cuisine in the comfort of your own kitchen.

Serves: Two. Prep time: 10 mins, plus one hour marinating time. Cooking time: 10 mins


2 free range boneless chicken breasts

Grated zest and juice of 1 large lime

150ml of coconut milk

1 dessert spoon The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli & Garlic (available at Tesco)

1 dessert spoon Thai fish sauce

4 heaped tablespoons of fresh coriander leaves

4 spring onions, cut into 1-inch (2.5cm) shreds, including the green parts

1 fresh chilli finely sliced for garnish


  1. Firstly, chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave to marinate for an hour
  2. When you’re ready to cook the chicken, heat the chilli coconut oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until golden
  3. Add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander, spring onions and chilli sprinkled over.
Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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