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Lucy Loves…..Sweet Chilli Citrus Chicken

Categories: East Sheen,East Sheen News,News

This week, let’s embrace the start of February and it’s lighter mornings with this fresh tasting tangy dish.

It’s still January and despite all attempts at healthy eating, I am failing hugely. I have fully embraced the ‘it’s still Christmas’ drinking schedule and we are, despite trying to give most of them away, still eating the festive chocolate glut. Sweet-chilli-citrus-chicken-recipe-lucylove-east-sheen-villageI have been exercising quite a bit to assuage my terrible diet, but that just leads to me feeling this is even more of a reason to carry on being a hog. With February within touching distance, I feel I can finally put any appallingness to bed and turn over a fresh eating leaf. This Sweet Chilli Citrus Chicken is my attempt at getting back on track, while not sacrificing any taste or flavour and feeling spoilt by such a wonderful meal.
I made this dish last summer for some mid week supper guests and it was a huge success *immodest face* and then promptly forgot about it. I go through phases on Lucy Loves when it seems to be all about the chicken, so I have given you all time off for good behaviour and have been featuring tons more vegetarian, lamb and fishy options. But chicken is back on the menu, I am budgeting and dieting so it’s perfect February fodder. This Sweet Chilli Citrus Chicken is so good, and oh so easy. Just some simple ingredients mixed together and briefly marinated. Then no more than a simple pan frying to complete this zingy fresh dinner dish. There’s a touch of heat and sweetness from the sweet chilli and some tang from the lemon, limes and coriander. I decided to stir some spinach through the pan juices as all that excess wonderfulness should not got to waste, but it’s up to you. You could use pak choi or any other stir fry vegetables if you would prefer. This dish is quick, but it’s impressive and if you’re off the carbs, you don’t even have to serve this with rice or noodles, just up the greens. This wonderful dish originated from the ever helpful Great British Chefs website, with thanks.
Being a food blogger never helps my waistline, for example, on Friday I mainly ate Mocha icing and today I have eaten 3 purple sticky buns. However, when I discover fresh, almost Spring-like dishes such as this, it makes my heart sing. So much so, I celebrated by eating most of it myself.

This recipe will feature on Lucy Loves later this week.

Sweet Chilli Citrus Chicken Recipe

Serves 3 to 4, depending on if you are greedy

You won’t need any exciting equipment, just a large frying pan Sweet-chilli-citrus-chicken-recipe-lucyloves-east-sheen-village

  • 4 largish chicken breasts or around 600g to 800g boned chicken thighs
  • 1 teaspoon grated fresh ginger or from a jar
  • 4 garlic cloves, peeled and crushed or 1 heaped teaspoon from a jar
  • 2 lemons, zested
  • 2 limes, zested
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoons chopped fresh coriander
  • salt and pepper
  • 2 tablespoons oil
  • 200g fresh spinach, optional
  • More freshly chopped coriander to garnish and noodles or rice to serve

Take your chosen chicken and chop into strips.Sweet-chilli-citrus-chicken-recipe-lucyloves-east-sheen-village

In a medium sized bowl add the ginger, garlic, zests only of the lemons and limes, sweet chilli sauce and freshly chopped coriander, stir well to mix. Add the chicken and give it all a good mix to coat. Season well, then cover and allow to marinate in the fridge for at least an hour, more if you have time.

When you are ready to serve, heat 2 tablespoons of oil in a large frying pan. Add the chicken, and it’s marinade, and allow to cook on one side without moving or stirring. After a couple of minutes turn the chicken over, using a large spatula is best for this, and cook on the other side. Once the chicken is starting to turn a golden brown, give it all a good stir and ensure the chicken is cooked through. This should only take around 5 to 7 minutes dependent on how big your strips of chicken are.Sweet-Chilli-citrus-chicken-recipe-lucyloves-foodblog-east-sheen-village

Remove the chicken to a plate and keep warm for a moment. Add a large splash of water to the pan to loosen all the pan juices then add your spinach or other greens. Stir briefly to cook and wilt in the juices.

To serve, spoon your chicken on your rice or noodles and serve with the wilted spinach. Garnish with plenty of freshly chopped coriander.










Author: Lucy Kellett