Ginger-Lime Chicken with Coconut rice

Name: Ginger-Lime Chicken with Coconut rice
Cuisine: Asian
Ingredients: 1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes; 2 limes, zested and juiced; 2 tablespoons grated fresh ginger root; 1 ¾ cups coconut milk; ½ teaspoon white sugar; 1 cup jasmine rice; 1 tablespoon sesame oil; 1 tablespoon honey

4 steps

Updated at: Wed, 16 Aug 2023 17:08:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories897.4 kcal (45%)

Total Fat44.4 g (63%)

Carbs68.3 g (26%)

Sugars11.9 g (13%)

Protein59 g (118%)

Sodium127.7 mg (6%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1.5 poundsskinless boneless chicken breast halves

cut into 1 inch cubes

2limes

zested and juiced

2 tablespoonsfresh ginger root

grated

1 ¾ cupscoconut milk

½ teaspoonwhite sugar

1 cupjasmine rice

1 tablespoonsesame oil

1 tablespoonhoney

Instructions

Step 1

In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.

Step 2

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.

Step 3

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 onto 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.

Step 4

Serve hot with the coconut rice on the side.