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Saturday, July 30, 2016

ginger-lime chicken with coconut rice

Ingredients

  • Servings: 4
  • 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 limes, zested and juiced
  • 2 tablespoons grated fresh ginger root
  • 1 3/4 cups coconut milk
  • 1/2 teaspoon white sugar
  • 1 cup jasmine rice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 cup sweetened flaked coconut

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr

  • in a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. let marinate for about 20 minutes.
  • in a medium saucepan, combine the coconut milk and sugar over medium-high heat. bring to a simmer. stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. remove from the heat and fluff rice with a fork; cover, and keep warm.
  • in a large skillet or wok, heat the sesame oil over medium-high heat. add chicken and marinade. stir fry until the chicken is nicely browned, about 3 minutes. drizzle the honey the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. remove from the heat and sprinkle with coconut.
  • serve hot with the coconut rice on the side.

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