Name: Coconut Lime Zest Sri Lankan Chicken Kottu with Coconut and Lime
Total time: 17 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 2 chicken breasts, diced; 1 onion, chopped; 1 bell pepper, sliced; 1 carrot, julienned; 1 cup mixed vegetables; 2 tbsp soy sauce; 1 tbsp vegetable oil; 1 tsp ginger, grated; 1 garlic clove, minced; 1 tbsp lime juice; 1/4 cup coconut milk; 1 tbsp lime zest; 1/2 tsp ground cardamom

Enhances the existing coconut-lime glaze with additional citrus brightness and subtle coconut depth.

Method

Mix lime zest and cardamom into the coconut milk. 1: Proceed with step 1 as written. 2: Proceed with step 2 as written. 3: Proceed with step 3 as written. 4: Proceed with step 4 as written. 5: Proceed with step 5 as written. 6: Proceed with step 6 as written.
Heat oil in a wok or large skillet over high heat.
Add chicken and cook until browned and nearly cooked through, about 5 minutes.
Add onions, bell pepper, and carrots, stir fry for 3-4 minutes.
Mix soy sauce, ginger, garlic, and lime juice, pour into the pan, stir well.
Cook for 2-3 minutes until chicken is fully cooked.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.