- 1 piece fresh Ginger root (about 20 grams)
- 1 Garlic clove
- 2 Limes
- 1 teaspoon Cornstarch
- 2 tablespoons light Soy sauce
- 1 teaspoon Sambal oelek
- 11 ounces Chicken breast
- ¾ cup Chicken broth
- 2 Scallions
Peel ginger root and finely grate. Peel the garlic and finely chop.
Rinse 1 lime in hot water, wipe dry and finely grate about 1 teaspoon of the peel. Cut both limes in half and squeeze juice.
For the marinade, mix cornstarch in a bowl with 5 tablespoons of lime juice until smooth. Mix in ginger, garlic, grated lime zest, soy sauce and 3/4 teaspoon sambal oelek.
Rinse chicken breasts, pat dry with paper towels and cut into 2 cm (approximately 3/4 inch) cubes. Add to marinade, mix, cover and refrigerate for 20 minutes.
Heat a deep skillet or wok. Add chicken pieces with the marinade. Pour in broth, cover and cook on low heat for about 10 minutes, turning occasionally.
Meanwhile, trim scallions, rinse and cut into very thin rings.
Season chicken stew with a little salt and the remaining sambal oelek to taste. Adjust seasonings with lime juice. Fold in scallions and serve immediately.