Creamy Garlicky Chicken with Coriander Lime Rice

Ingredients

• 400 g boneless chicken breast (Cut into thin strips)
• 1 tsp salt (Plus a pinch added to the sauce)
• 0.5 tsp black pepper (Plus ¼ tsp for the sauce)
• 3 tbsp oil (2 tbsp for the chicken and 1 tbsp for the garlic-chilli oil)
• 1 tbsp cornstarch
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup milk
• 0.5 tsp dried oregano
• 0.5 tsp paprika (½ tsp for the creamy sauce and ½ tsp for the rice)
• 0.5 tsp red chilli flakes (½ tsp for the creamy sauce and ½ tsp for the rice)
• 1 tbsp garlic (6 cloves chopped for the garlic-chilli oil; 4 cloves chopped for the rice)
• 4 green chilli (2 chopped for garlic-chilli oil; 1 for the rice; the video text also shows 1 chopped for the oil, so quantity is uncertain)
• 2 cups cooked rice
• 1 onion (Small, chopped; the description specifies ½ small onion, while the video text says 1 small onion)
• 0.5 cup fresh coriander (Chopped; add more coriander with the rice as shown in the video, quantity unspecified)
• 0.5 tsp lime zest (The video text gives 1 tsp; the description gives ½ tsp)
• 1 tbsp lime juice (Finishing ingredient shown in video text; not listed in description)

Steps

1. 1

   In a bowl, combine the chicken strips with 1 tsp salt and ½ tsp black pepper. Add 1 tbsp oil and the cornstarch, mix to coat, and rest for 5 minutes.

2. 2

   Heat 1 tbsp oil in a pan over high heat. Stir-fry the chicken until soft and lightly cooked, without browning it fully. Remove it from the pan and set aside.

3. 3

   In the same pan, melt the butter. Add the flour and cook for 30 seconds.

4. 4

   Slowly pour in the milk while whisking, and continue until the sauce is creamy.

5. 5

   Return the half-cooked chicken to the pan and cook for 2–3 minutes, until the sauce is velvety.

6. 6

   Add the oregano, ½ tsp red chilli flakes, ½ tsp paprika, ¼ tsp black pepper, and a pinch of salt. Mix well.

7. 7

   In a small pan, heat 1 tbsp oil. Add the chopped garlic and green chillies and cook until golden.

8. 8

   Pour the garlic-chilli oil over the chicken.

9. 9

   In a pan, heat 1 tbsp oil. Add the chopped garlic, green chilli, and chopped onion. Sauté until golden.

10. 10

    Add ½ tsp paprika and ½ tsp chilli flakes, then add ½ cup chopped coriander and mix.

11. 11

    Add the cooked rice, more coriander, and the lime zest. Toss over high heat.

12. 12

    Finish the rice with lime juice and mix. Serve with the creamy chicken.

Notes

The post description and video text differ in several details: the video specifies 400 g chicken, 1 tbsp oil and cornstarch in the chicken marinade, plus 1 tbsp oil for searing; the description lists 2 tbsp oil with the chicken. Garlic-chilli oil is shown with 6 chopped garlic cloves and 2 green chillies in the clearer frame, although another frame appears to show 1 chilli. The onion and lime-zest amounts also differ between the description and video. The video does not specify the rice-cooking method or the quantities for the extra coriander and lime juice beyond its on-screen text.

Nutrition per serving

• main
• weeknight dinner
• quick
• chicken
• rice
• stovetop
• comfort food