Very easy to make the coriander chicken will have lots of flavour.
- It will take only 15 minutes to make
- And the fresh coriander and Ketjap Manis are lovely ingredients.
Great served with rice or noodles
2 Key items – that make a difference
1. Fresh coriander (cilantro)
Fresh coriander has much more taste then dried coriander and is easy to grow at home.
It is a key herb used in many recipes ranging from Chinese stir-fry to Mexican Salsa, etc
When cooking recipes try to use fresh coriander – home grown is the best but alternatively try to use a fresh ‘living’ coriander from shops as that will taste better than even the ‘fresh’ leaves sold in packets.
On the other hand growing your own is the best option. For more details have a look at our article:
2. Ketjap Manis
This sweet Indonesian soy sauce will make a real difference when making easy coriander chicken.
It does have a unique flavour, but if you can’t get it then the nearest equivalent would be to use regular soy sauce with a bit of sugar.
However do try to use authentic ketjap manis – not only is it great for this recipe but also for items like Nasi Goring, Bami, etc.
Easy coriander chicken
Equipment
- 1 Large frying plan Or wok
- 1 Saucepan
- 1 Grater
- 1 Chef Knife
Ingredients
- 25 g Flora plant butter
- 2 Chicken breasts
- 8 tbsp Chopped Coriander (Cilantro) (1/2 cup)
- 2 cloves Garlic
- 1 red pepper
- 2 Limes
- 2 tsp Caster sugar
- 2 tbsp Lime Juice
- 1 tbsp Ketjap manis
- 150 g Rice Vermicelli Noodles
- 100 g Unsalted roasted cashew nuts Optional
- 1 tbsp Olive oil
- Salt and Pepper
Instructions
1 – Prepare the ingredients
- Chop the coriander leaves into small bits, crush the garlic and chop the pepper into bits
- Grate the limes
2 – Make the coriander blend
- Combine the coriander, garlic, lemon skin, lime juice, sugar, ketjap manis and olive oil in a bowl and blend until smooth
3 – Prepare the chicken
- Slice the chicken breasts into thin strips and marinate them with 1/3rd of the coriander blend. Leave to flavour for 5 minutes
- Add the plant butter into a frying pan and fry the chicken slices on both sides until they are brown. In addition cover the chicken slices with another 1/3 of the coriander blend
4 – Cook the rice vermicelli noodles
- At the same time cook the rice vermicelli noodles in boiling water (as per instructions). About 5 minutes
5 – Finalise the meal
- Remove the chicken from the pan and add the noodles into the pan. As well as the last third of the coriander blend and the chopped peppers.
- Fry on high heat for 3 minutes. Remove from pan and put on plates
- Add the chicken breasts on top and optionally the cashew nuts to garnish
Video
Notes
Nutrition
What to serve with easy Coriander Chicken
Prawn crackers work well.
Have you made the recipe?
Would love to hear what you thought of it
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