Lime leaf chicken

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15 min


4 servings

* PLUS Cooking time: 5 minutes


  • 4 skinless, boneless chicken breasts
  • 4 leaves kaffir limes , thinly sliced
  • 250 g sugar snap or snow peas , about 2 cups
  • 2 carrots , grated, about 2 cups
  • 2 red bell peppers , seeded and thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp water
  • 2 tsp granulated sugar
  • 1 tbsp vegetable oil
  • 4 to 6 tsp red curry paste


  • Have all ingredients prepared before beginning to stir-fry. Trim fat from chicken and discard. Thinly slice diagonally, about 1/4 inch (0.5 cm) thick. If very moist, pat with paper towels.
  • Slice thick central ribs from lime leaves and discard. Slice leaves very thin. Prepare vegetables. Stir fish sauce with oyster sauce, water and sugar.
  • In a large frying pan, stir oil with curry paste over medium heat until hot, about 3 minutes. Add chicken, lime leaves, vegetables and fish sauce mixture. Stir-fry constantly until chicken is no longer pink and vegetables are cooked but still crispy, about 5 minutes. Serve immediately over hot rice stick noodles or steamed rice.

Nutrition (per serving)

  • Protein
  • 34.9 g,
  • Carbohydrates
  • 59.2 g,
  • Fat
  • 7.9 g,

Bursting with flavor, like everything served at Toronto’s Salad King Restaurant, this stir-fry fills the kitchen with a fabulous exotic smell and is utterly delicious. Red curry paste can be truly hot, so start with the lesser amount and work up–if you dare!