Dinner in 30 Minutes

Stir-Fried Chicken With Lime and Coconut

4 servings

The slightly tart, spicy chicken turns mellow when simmered in coconut milk. The Thai-inspired recipe was created by British cook Delia Smith, a BBC cooking fixture until recently. Serve with jasmine rice. Adapted from "Delia's How to Cook: Book Two," by Delia Smith (BBC Worldwide Publishing, 2001).

4 boneless, skinless chicken breast halves, cut into bite-size pieces

Grated zest and juice of 2 limes

4 teaspoons olive oil

2 green chili peppers, seeded and finely chopped

1 cup unsweetened coconut milk

4 teaspoons fish sauce

6 to 8 scallions, both white and light-green parts, cut into 1-inch shreds

1/2 cup chopped cilantro

In a medium bowl, combine the chicken pieces with the lime zest and juice. Let sit for 15 minutes or up to 1 hour. Set aside.

In a large skillet over medium-high heat, heat the oil. Discarding the lime zest and juice, add the chicken and cook for 3 to 4 minutes or until the chicken is golden. Add the chili peppers and stir-fry for 1 minute more. Add the coconut milk, fish sauce, half the scallions and half the cilantro. Cook for 1 to 2 minutes more. Sprinkle with the remaining scallions and cilantro and serve immediately.

Per serving: 329 calories, 30 g protein, 8 g carbohydrates, 20 g fat, 68 mg cholesterol, 14 g saturated fat, 555 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

-- Marcia Kramer

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