Metal Mummy

I’m starting to just jot down a few recipes we make regularly – a few of our favourite dishes. I’ve got them all written on paper (somewhere) but at least with this, I know I can’t lose every copy. This one is a personal favourite, given to me a few years ago by an old housemate, who had pilfered it from Delia Smith. It’s fabulous, and so easy to make and, as long as you cook the chicken (which I, on occasion, have failed to do) is delicious!
*Note: It’s not exactly the same as the Delia dish – this is my take on it – not much different I don’t think, but not 100% identical. Her actual recipe is hyperlinked*

Serves: 2
Prep Time: 75 minutes
Cook Time: 15 minutes
Ingredients:

2 x Chicken Breast – diced
2 x Ripe Limes – Zest & Juice & Pulp (optional, but just adds a
bit more oomph)
Large Tin of Coconut Milk (I go with the full fat one
‘cuz it’s creamier)
1 x Green Chilli – deseeded and finely chopped
Tbsp Olive Oil
1/2 tbsp fish sauce
Handful of Coriander – roughly chopped
6 x Spring Onions – sliced into strips (I always go for more
spring onions than necessary,
‘cuz I love them)
Pack of Straight to Wok Noodles

Method:

1. Place the lime zest, juice and whatever pulp you may have into a bowl and add the diced chicken. Cover and refrigerate for an hour, to allow to marinate.
2. Drain the chicken in a sieve, saving the marinade. Heat the olive oil in a wok (or whatever pan you have) over high heat. Add the chicken and stir fry for 3 minutes, until golden brown.
3. Add the chilli and stir fry for a further minute.
4. Add the lime marinade, the fish sauce, the coconut milk, half the coriander and half the spring onions. Cook for a further 2 minutes.
5. Add the noodles and cook for a further minute (or whatever it says on the noodle packet).
6. To serve, dish up and add the remaining coriander and spring onions as garnish. If you’re anything like me, you’ll love the sauce so will want to have more than you’re really supposed to (calorie-wise), but oh well.