Chicken with Coriander Pesto

The wonderful thing about this recipe is that no matter what you throw at it, it always comes out smiling!  I’ve been known to use quickly stir-fried chicken on its own mixed with the pesto, and ta-da!  – a delicious meal in minutes. Adding asparagus, spring onions and a handful of greens gives the dish a wonderful spring feel, and a great mixture of textures.

Summary

Serves 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

Dietary Info: Wheat Free, Gluten free

Ingredients 

  • 1 tablespoon groundnut oil
  • 2 spring onions, ends removed, roughly chopped
  • 200g free-range chicken breasts, skinned and cut into thin strips
  • 100g asparagus fine tips, trimmed
  • 100g bok choy / spinach
  • Juice of ½ a lime
  • 1 portion coriander pesto (see below) 

To Serve:

  • Wedges of lime
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon cashew nuts, roughly chopped 

Preparation

  1. Heat the oil in a wok, or large non-stick pan, and then add the spring onions. Stir-fry over a high heat for 3 minutes.
  2. Add the chicken strips to the wok.
  3. Once the chicken begins to brown, add the bok choy or spinach and the asparagus.
  4. When the green leaves have started to wilt, add the lime juice, stir through, and take off the heat.
  5. Add the pesto to the chicken mix and place back on the heat for a couple of minutes to warm through. Stir well for a couple of minutes.

To serve

Spoon the stir-fry into serving bowls and sprinkle the coriander and cashew nuts on top.  Serve immediately with the lime wedges on the side.

Pair with:

  • Carb Sides: Coconut rice, stir fry noodles
  • Vegetable Sides: Ginger and vegetable stir fry; Braised fennel

Jennifer’s Tip

A good rule of thumb for stir-fries is to use two main vegetables and one protein.  If asparagus and greens aren’t your favourite, mix and match any of the following:  Broccoli, sugar snap peas, carrots (chopped into thin sticks), finely sliced peppers, sliced  mushrooms, or even courgette shavings.  A handful of cherry tomatoes is a nice option too.

For the coriander pesto:

Ingredients:

  • 1 tablespoon coriander seeds
  • 40g cashew nuts, unsalted
  • 60g fresh coriander
  • 1 green chilli, deseeded and chopped
  • 3 tablespoons olive oil
  • 2 tablespoons Parmesan

Preparation:

  1. Toast the coriander seeds in a dry, non-stick frying pan, shaking occasionally, until they are browned, but not burnt.
  2. Mix the remaining ingredients in a blender until you have a smooth paste.
  3. Mix the paste with the toasted coriander seeds.

 

This recipe comes from Jennifer’s book The Diet for Food Lovers  

The Orion Publishing Group, ©Weidenfeld & Nicolson.