Easy Chicken Stir-fry

The recipe comes from BBC Good Food. I hesitated if I should actually place this recipe here, simply because it's not... delicious. It's alright, but I feel like something is missing. I followed the recipe to a T and haven't figured out yet what is actually wrong with it. Maybe it's the lime which dominates other flavours. Having said that, I have to admit that I ate the whole serving in one go... And I will definitely cook it again, maybe with some alterations that hopefully will make it truly d-e-l-i-c-i-o-u-s! 

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 egg white
• 1 tbsp cornflour, plus 1 tsp extra
• 350g rice
• thumb sized knob of root ginger
• 1 red pepper
• 1 shallot
• 1 garlic clove
• 1 red chilli (optional)
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• juice 1 lime    
• handful basil leaves   

Instructions

1. Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix. Marinate for 15-30 mins (don’t place in the fridge or the mix will harden).

2.Start cooking the rice (according to instructions on the packaging).

3. Peel the ginger and finely chop until you have 1 tbsp. Cut the pepper into bite-size pieces. Get rid of the stalk and seeds. Peel the shallot and garlic clove, then thinly slice. Remove the chicken from the egg marinade and dry with kitchen paper. 

4. Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.