The combination of fresh coriander and ketjap manis gives the easy coriander chicken recipe it’s lovely flavour.

It’s very quick to make:

• A simple easy to make mid week meal
• That is both Lactose free and Gluten free.

Coriander (or Cilantro) is an ideal herb for flavouring chicken, as well as other dishes. In the video I used a large frying pan but a wok will also work.

How to make easy Coriander Chicken

Ingredients:

• 25 g Flora plant butter
• 2 chicken breasts,
• 8 tbsp Chopped coriander (1/2 cup),
• 2 Garlic cloves,
• 1 Red pepper,
• 2 Limes
• 2 tsp Caster sugar,
• 2 tbsp Lime juice,
• 1 tbsp Ketjap manis (see below),
• 150 g Rice Vermicelli Noodles
• 50 g Unsalted roasted cashew nuts (optionally)
• 1 tbsp olive oil
• Salt & pepper to taste,

Equipment

• Large frying pan or wok,
• Saucepan
• Grater
• Chef’s knife

Instructions

• Step 1 – Prepare the ingredients
  • Chop the coriander leaves into small bits, crush the garlic and chop the peppers into bits.
  • Grate the limes
• Step 2 – Make the coriander blend
  • Combine the coriander, garlic, lemon skin, lime juice, sugar, ketjap manis and olive oil in a bowl and blend together as a paste
• Step 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,
• Step 4 – Cook the rice vermicelli noodles
  • At the same time cook the rice vermicelli noodles in boiling water (as per instructions). About 5 minutes.
• Step 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) cashew nuts to garnish.

What to serve with easy Coriander Chicken

Prawn crackers work well.

2 Key items – that make a difference

Item 1 – 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:

How to grow coriander at home

Item 2 – Ketjap Manis

This sweet Indonesian soy sauce will make a real difference to this recipe.

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.

Print Pin

5 from 2 votes

Easy coriander chicken

Very easy to make recipe with lots of flavour

Course Main Course

Cuisine Asian

Keyword coriander chicken, easy coriander chicken, gluten free, lactose free

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 520kcal

Author Minze Vries

Cost £2.20

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

Butter or olive oil?

Instead of the plant butter you can use olive oil. Only reason I use the butter is because it seems to fry the chicken better.

Cashew nuts

The cashew nuts do add a lovely extra texture & flavour to the dish. However they do tend to be expensive and I have not included them in the meal costs

Nutrition

Serving: 225g | Calories: 520kcal

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