Chili Lime Chicken
  • 1lb chicken (can use whole thighs or diced breasts)
  • 2 teaspoons black pepper
  • 2 tablespoons oil
  • 2 tablespoons light soya sauce
  • 2 ½  cups water
  • ½ yellow onion, diced
  • ½ teaspoon minced garlic
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch with 1 tbsp water, combined
  • ½  teaspoon cilantro
  • ½ teaspoon parsley
  • 1 tablespoon red chili flakes
  • 1 lime, zested and juiced
  • 2 green onions, finely diced
  1. Add oil to frying pan. Once heated add chicken. Season chicken with black pepper cook for 4-5 minutes per side, or until chicken is golden brown on each side. Remove chicken from pan and place on plate and set aside. Drain excess oil from pan.
  2. Add water, onion, garlic, soya sauce, brown sugar, onion, parsley, cilantro and red chilli flakes into frying pan. Stir to combine and deglaze pan. Bring to simmer and simmer for 5 minutes.
  3. Add lime zest and juice to sauce. Stir and cook for another 5 minutes.
  4. Add chicken pieces to sauce and stir to coat chicken. Bring to simmer. .
  5. Add cornstarch slurry and stir into sauce. Allow sauce to cook for another 10-15 minutes or until chicken is fully cooked.
  6. Add green onions just before removing from stove.
  7. Serve over COCONUT RICE or rice of your choice.
Recipe by Borrowed Delights at