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Mexican Chicken Breast Stir-Fry

Weeknight-friendly Chicken Breast Stir-Fry with the lime and coriander we come back to again and again. Big flavour, short shopping list.

4.6 from 2,355 cooks
Prep20 min
Cook40 min
Serves4
LevelAdvanced
Free to cook
Mexican Chicken Breast Stir-Fry
Method

How to cook it

Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the corn tortillas and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.

Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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