Chilli Lime Chicken Recipe

A frying pan filled with chilli lime chicken garnished with sliced red chilli, lime wedges, sesame seeds, and chopped spring onions.

5 from 1 vote

Juicy, tender chicken thighs, pan-fried until golden brown and then simmered with asticky, zingy and slightly spicy, chilli and lime sauce. Served on top of fluffy boiled rice, this chilli lime chicken is a lovely quick dinner.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Asian, British

Keyword: 30 Minute Meals, Chicken Thigh Recipe, Fakeaway, Quick and Easy

Servings:

Author Nicky Corbishley

Ingredients

The Chicken

8 boneless skinless chicken thigh fillets trimmed of excess fat and flattened out with your hands
2 tablespoons cornflour (cornstarch)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon neutral oil (I use avocado oil)

The Sauce

2 tablespoons light soy sauce
4 tablespoons lime juice approx. the juice from 2 limes
2 tablespoons honey
1 tablespoon cornflour (cornstarch)
2 tablespoons light brown sugar
3 garlic cloves peeled and minced
2 red chillies sliced

To Serve

Sesame seeds
Chilli flakes
Wedges of lime
Sliced spring onions (scallions)

Instructions

Place the chicken thigh fillets on a board. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the chicken thighs.
8 boneless skinless chicken thigh fillets, 2 tablespoons cornflour (cornstarch), ½ teaspoon salt, ½ teaspoon black pepper
Heat the sesame and neutral oil in a large frying pan (skillet) over a medium-high heat.
1 tablespoon sesame oil, 1 tablespoon neutral oil
Add the chicken thighs and fry for 6-7 minutes, turning once, until golden.
Meanwhile, mix together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and remaining 1 tablespoon of cornflour in a small bowl.
2 tablespoons light soy sauce, 4 tablespoons lime juice, 2 tablespoons honey, 1 tablespoon cornflour (cornstarch), 2 tablespoons light brown sugar, 3 garlic cloves, 2 red chillies
Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes, until the sauce has thickened.
Top the chicken with sesame seeds, chilli flakes, lime slices and sliced spring onions, then serve. I love to serve these up with boiled rice or noodles.
Sesame seeds, Chilli flakes, Wedges of lime, Sliced spring onions (scallions)

Video

Notes

Can you use chicken breast?

Replace the 8 chicken thighs for 4 chicken breasts if you prefer. Place the chicken breasts between pieces of clingfilm and bash with a meat tenderiser or rolling pin to flatten, so the chicken breasts are half as thick. This will help them cook quicker and more evenly.

Can I make this gluten free?

Yes, replace the soy sauce with tamari.

Can I freeze it?

Yes, although the chicken won't be quite as tender (it'll still taste great through). Cook, quickly cool and cover the chicken, then freeze. Defrost overnight in the refrigerator, and reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.

Cook for 12-15 minutes until piping hot throughout. You may need to add a splash of hot water to loosen up the sauce when reheating.

Can I make ahead or save leftovers and reheat?

Yes, although the chicken won't be quite as tender when reheated (it'll still taste great through). Cook, quickly cool and cover the chicken, then refrigerate. Reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.

Cook for 12-15 minutes until piping hot throughout. You may need to add a splash of hot water to loosen up the sauce when reheating.

Nutritional information is calculated automatically and is per serving without the serving suggestions.

Nutrition

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