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Home > posts > 2014 > 08 > 20140810_211022_cilantro-lime-chicken-stir-fry.html

Cilantro-Lime Chicken Stir Fry

/posts/2014/08/20140810_211022_cilantro-lime-chicken-stir-fry.html

Ever since having a stir-fry with a cilantro-lime sauce at a Mongolian BBQ, I have been wanting to try my own. I read a lot of different sauce recipes and kinda-sorta-maybe settled on this one. I only roughly followed it. Here is what I ended up using

• Most of a bunch of cilantro (saved a little). When chopped, it was about 1 cup
• 1/8 cup mint (from Meredith's garden)
• 1-2 in grated ginger
• 4 cloves garlic
• 1/4 cup green onions
• 2 thai chilli peppers (seeds and all)
• 1 tsp toasted sesame oil
• 2 Tbsp rice vinegar
• 2 Tbsp olive oil
• 1/4 cup water
• juice and rind from one lime
• 1 tbsp corn starch
• salt (not sure)
• 1 tsp soy sauce
• 1 tso sugar

I initiallydidn't have the lime but then I decided to add it. I then used the immersion blender to make it into a sauce. Between the lime and the vinegar, it was super strong. So I added the tsp of sugar. Finally, right before cooking, I realized I hadn't added any type of salt so I added some plus the soy.

I pounded out a 2/3 lbs chicken breast and chopped that. Meanwhile I used this recipe/technique^[@rev] to make brown rice (but I 2/3 x the recipe)

My aim was to use the Kitchn's techniquesto make the stir-fry but I ended up just winging it. I cooked the chicken and tossed it too much that it didn't really get a good sear. I was good about moving more or less cooked parts around and controlling what got cooked and how much.

I took it out of the pan and added more oil. I then added the veggies. I again tossed too much. It was becoming clear that they weren;t cooking so I started adding water.The idea was to steam them and keep moving which veggies were in the small pool of water. After a few minutes, they started to be cooked but I had added too much water. I was able to carefully drain it.

Finally, I brought everything (but the rice) together and got it all hot and well coated. I distributed the stir-fry to the bowl with the rice. However, I underestimated how much it would make so I moved to a larger bowl. And I mixed the rice in very well.

Overall, it was ok. I think the sauce could have used more flavor. And I still didn't get the veggies to have a good sear. They were well cooked though. Overall, I would say that my technique is poor but acceptable. The sauce could use work!

The veggies were

• 1 head of broccoli (didn't include the stems)
• 2 bell peppers
• 1zucchini
• ~2/3 of a container of mushrooms (Probably a 10 oz container but I do not recall)
• 1 jalapeo

Recipes / Techniques:

Vegetable Stir-Fry with Spicy Cilantro Herb Sauce(from Honest Cooking)

Local Copy^[@rev] -- password is the name of my dog, all lower case

How to Stir Fry (from The Kitchn)

Local Copy^[@rev] -- password is the name of my dog, all lower case

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This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 8666

Original WP Pub Date: 2014-08-10_211022