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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 chile 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 initially didn'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 techniques to 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

Additional Photos