Forget the Chinese takeaway this week and try this speedy meal. Lean, light and luscious, these chicken strips are coated in ginger, lime and soy sauce – without any additional salt. Done and dusted in under 30 minutes, you won’t be able to resist this succulent ginger lime chicken with broccoli.
It’s been a while since we last had chicken – we’re loving a predominantly plant-based diet and all the benefits it offers.
This recipe came as a request from the boys, who fancied a chicken stir-fry dish at the weekend – something different and not the inevitable ‘curry-style’ recipe. You know me well enough to know, I can’t spend too much time in the kitchen. It’s got to be fast, simple and delicious for all.
This ginger lime chicken with broccoli recipe is my new IT recipe. What I love is that all the action happens in just one pan; thin succulent strips of zesty chicken and charred broccoli are bursting with flavour and can be paired with salad, to create a simple yet delicious wrap – perfect as a next day lunch. What more could a busy family want?!
Watching your intake of salt?
If you’re watching your intake of sodium, this recipe is one to try. With the addition of soy sauce and a selection of spices, we didn’t feel the need for additional salt.
Remember, you don’t have to be a chef to make delicious low sodium dishes at home. There are numerous ways to add lots of flavour without compromising on taste. Here are 3 simple ways to try:
- Fresh or dried herbs work especially well when used to season all kinds of meat, fish, seafood, eggs and pulses. I used fresh thyme to season these baked sweet potato fries. Fresh parsley and mint added so much flavour to this quinoa mung bean salad.
- Spices, such as cumin, cinnamon, chilli, sumac, garlic and ginger are commonly found, and can be used in an array of recipes and cuisine styles. Garlic, ginger and chilli are great to season poultry, meats and vegetables when roasting these in the oven. I used sumac to add some zing to transform a simple salad into something incredible – eggplant chickpea wraps with goji berries. Cinnamon, with its irresistible flavour works well in sweet and savoury recipes. Simply add to oatmeal, on yogurt or in curries and stews.
- Citrus juices of lemons, limes and oranges (including their zest) can be added to a variety of foods to boost flavour. Check out my protein-packed, high fibre kala channa chaat (dark chickpea salad) which uses both lemon juice and orange segments to create a delectable rainbow salad that’s sure to satisfy.
How do you add flavour to your dishes? Share in the comments below.
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Ginger Lime Chicken with Broccoli
- 3 tbsp olive oil
- 30 g ginger grated
- 4 cloves garlic medium, finely chopped
- 3 chicken breast cut into thin strips
- 1/2 onion white, thickly sliced
- 3 tbsp dark soy sauce
- 1 lime Juice and zest
- 1 broccoli medium, 8-10 florets
- 1 tsp sesame seeds
- In a pan, on medium heat, add 2 tbsp olive oil
- Add in ginger and garlic and stir until light brown. Be careful not to burn
- Add the chicken, stir and cook for 5 minutes
- Add onion, soy sauce, juice and zest of lime and cook for 10 minutes or until the chicken is cooked through
- Sprinkle sesame seeds
- To make the broccoli, add 1 tbsp oil and 1 tbsp of soy in a pan, on medium/high heat. Once heated, add the broccoli and stir continuously and continue to cook on high heat. You want to keep the broccoli crunchy and avoid overcooking it
- Serve with chicken and other vegetables on the side
- Make sure you choose quality ingredients
- Be careful not to burn the garlic or ginger or they will turn bitter
- Add some fresh chilli if you'd like it to have a spicy kick
- Don't overcook the broccoli it should still have some bite
- Leftovers can be stored in the fridge or freezer