CHICKEN THIGH WITH FRIED RICE AND LIME

Succulent chicken thighs marinaded with lime,soy and ginger then stir fryed with rice. A nod towards the orient but simple and achievable in the home kitchen! Serves 3-4

INGREDIENTS;

2 chicken thighs
juice of 1 lime
2" piece of fresh ginger
1 medium green chilli
400g long grain rice
75g peas
3 garlic cloves
1 carrot
1 bunch of spring onions/scallions
2 tbsp of light soy
1 tbsp sesame oil
3 tbsp of veg oil
optional egg x 2

MARINADE;

Bone and dice two chicken thighs into 1cm pieces, place into a bowl with the juice of one lime, 1 tbsp of light soy sauce, half of the ginger and one medium green chilli. Cover and leave to marinade for a minimum of 1 hour.

RICE;

Bring 2 lts of salted water to the boil, add the rice and cook for approx 10 minutes. Reserve.

THE DISH;


PREP;
Finely dice the carrot,garlic and remaining ginger then slice the spring onion diagonally.


TO COOK;
Heat a wok with 1 tbsp of oil. Stir fry the chicken and marinade for 2 minutes then set aside . Wipe the wok clean and return to the heat - add the remaining 2 tbsp of oil, add the garlic,carrot,ginger and chopped spring onion, cook for one minute, then add the peas. Stir fry for a further two minutes then add the rice and coat with the oil in the wok. Cook for a further 2 minutes then add the reserved chicken and marinade, season with salt and pepper to taste, cook for a further minute before adding 1 tbsp of soy and 1 tbsp of sesame oil. Toss or stir to combine and you are ready to serve.

If using the eggs, give a quick whisk, then add at the same time as the rice.