Chilli Lime Chicken and Stir Fried Rice


I had not eaten stir fried rice for awhile, so today I made stir fried rice with Lime chicken.  I added loads of vegetables. Peas are good for your health as it’s packed with iron and a good source of vitamin K and antioxidant.  Carrots are a good source of Vitamin A, B. C and iron and magnesium.  Additionally, sweet corn is packed with  vitamins and other nutrients.



For the Chilli Lime Chicken

4 chicken fillets

1 tbsp. olive oil

½ a lemon squeezed

1 clove of garlic

1 tsp chilli flakes

Salt and pepper for Seasoning


For the fried rice

2×1/3 cups of rice

4 cups peas

1½ cups chopped carrots

2x125g tinned sweet corn drained and rinsed

1 onion

2 crushed garlic cloves

1 tbsp. tamari



How to make the Chili Lime Chicken

Mix the lemon, oil, garlic, chilli, sat and pepper in a bowl.  Add the chicken filets and mix.  Put in the fridge for an hour or overnight.

Preheat oven to 180ºC.  Line tray with baking paper. Add the chicken.

Add the chicken in the oven and cook for 25 minutes or until cooked.


How to make the Sir Fried Rice

Boil water in a sauce, add the peas and carrots and bring to the boil/. Simmer for one minute and remove from the heat.  Drain the water and set aside.

Cook rice according to packet instructions or you can read my method below in notes.

In another sauce pan heat 1 tbsp. of olive oil.  Fry onion and garlic until it’s soft.

Add the rice and the vegetable mix to combine, add the tamari and put the fire off.

Serve eith Chicken



This dish serves 4

How to Cook Rice

I use the absorption method to make my rice.  Here is a rule of thumb for every 1 cup of rice add two cups of water.

Add the rice and the water in a pan.  Bring the rice to boil and reduce the heat to low to simmer and cover.  Once all the water is absorbed, use a fork to fluff it make sure it’s cooked.  Put the fire off and leave the lid on the pan.

Try these stir fry dishes,

Ginger Chicken Stir Fry

Prawn Stir Fry

Stir-fry Chicken





Prawn Stir Fry


Prawns is my favourite seafood.  I used boiled prawns to make this dish and seasoned the prawns with paprika, cumin and pepper for a deeper flavour.  I lightly fried it on both sides for a crispy texture.  Don’t cook the prawn with the stir fry because the prawns will lose its crispiness.


452 g boiled prawns

1 tsp paprika

½ tsp cumin

pepper to season

1 capsicum chopped

2 large carrots peeled

1 bunch bok choy

150g snow peas

150g green beans

2 garlics crushed

A small piece of ginger grated ( tsp)

½ onion

2 tablespoons oil



Chop the vegetables and set aside.

Season the prawns with the paprika, cumin and pepper.  Heat 1 tbsp. of oil in a pan on high.  Fry the prawns on both side for 2- minutes or until crispy. Remove prawns and set aside.

Once you remove the prawns, pour the remaining olive oil.  Add the onions garlic and ginger cook until onion is soft.  Pour the vegetable and stir fry for 2-3 minutes.

Put the heat off and serve the prawns with vegetables.


This dish serves 4

Try these stir fry dishes

Ginger Chicken Stir Fry

Stir-fry Chicken

Chilli Lime Chicken and Stir Fried Rice














Ginger Chicken Stir Fry


When it comes to stir fry you usually have noodles or rice as a side dish but this recipe is filled with veggies.  This chicken is marinated in ginger, tamari honey and cooked with healthy vegetable.


4 chicken thighs cut diagonally

2 teaspoon olive oil

250g snow peas cut in half

4 stalks broccolini chopped

2 large chopped bok choy heads

1 cup cashew nuts

For the Ginger Chicken Marinade

3 tsp grated ginger

1 tbsp. honey

2 tbsp. tamari

2 cloves of garlic mashed

4 tbsp. olive oil


Mix in a bowl the tamari, honey, ginger, garlic and olive oil.  Add the chicken and coat.  Cover and refrigerate foro30 mins.

Using a non stick frying pan place on a medium heat.  Drizzle pan with olive oil.  Stir fry chicken until it’s cooked through.  Add the cashew nuts in the chicken and mix through.

In the same pan, add all the chopped vegetable and stir fry for 2-3 minutes.



This dish serves 4

Try another stir fry dish.  

Stir-fry Chicken

Prawn Stir Fry

Kale and Spinach Stir-fry chicken









Kale and Spinach Stir-fry chicken


Kale and spinach are  loaded with vitamins A,  vitamin K, folate and magnesium which are all super foods.  This dish is easy to make and delicious.


500g  diced chicken

250g of mixed kale and spinach

1 onion

180 g Soba Noodles

1 tbsp. tamari

2 tbsp. olive oil

Handful of cashew nus



Cook noodles according to packet instructions.

Fry the chicken with 1 tbsp. of olive oil in a non-stick pan. Once chicken is ready set it aside.

Pour the reaming olive oil in a pan,  Place the onion and cook until soft.

Add the spinach and kale, cook until it wilts.  It should take 2-3 minutes.

Add the chicken, noodles cashew nuts and Tamari and stir trough for a few seconds.



This dish serves four.

Instead of Tamari, you can use your favourite seasoning.


Try these spinach dishes

Crust less Chicken Quiche

Spinach Rice and Sambal Salmon









Stir-fry Chicken


Try this simple stir-fry, the vegetables and chicken cooked in tamari which gives the tangy taste and the cashew gives it the sweetness and crunch.

250g Chicken
1/2 onion
1 garlic
2 cups of mixed vegetables
90g Soba Noodles
1 tbsp. Tamari
Handful of cashew nuts


Pour 1 tbsp. of olive oil in a wok and pan and fry chicken on a medium heat till it is cooked. Once it is ready, remove it and place it aside.
Cook noodles according to packet instructions.
Place chopped onions in the wok on a high fire, fry until it is soft.
Cook garlic for 30 seconds
Add your mixed vegetables and fry for 2-3 minutes.
Add the chicken, tamari and cashew nuts.


This dish serves 2
Use your favourite mix of vegetables like green beans, pumpkin, baby corn, cabbage.

Try these dishes

Ginger Chicken Stir Fry

Chilli Lime Chicken and Stir Fried Rice

Prawn Stir Fry

Kale and Spinach Stir-fry chicken