Chicken Stir-Fry with Coconut Rice

Name: Chicken Stir-Fry with Coconut Rice
Total time: 1 h 25 min
Yield: 4
Cuisine: Asian, American, Latin America, Chilean
Ingredients: 2 fresh Limes; 1 fresh lemon; 600 grams Chicken breasts (ready to cook, skinless); 2 centimeters fresh ginger; 300 grams Basmati rice; 600 milliliters unsweetened Coconut milk; salt; sugar; 2 Tbsps sesame oil; 1 Tbsp liquid honey; Chili powder; 2 Tbsps Coconut flakes; cilantro (for garnishing)

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

servings

Ingredients: 2 fresh Limes; 1 fresh lemon; 600 grams Chicken breasts (ready to cook, skinless); 2 centimeters fresh ginger; 300 grams Basmati rice; 600 milliliters unsweetened Coconut milk; salt; sugar; 2 Tbsps sesame oil; 1 Tbsp liquid honey; Chili powder; 2 Tbsps Coconut flakes; cilantro (for garnishing)

How healthy are the main ingredients?

Chicken breast Coconut milk Basmati rice sesame oil honey ginger

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Preparation steps

Rinse 1 lime and lemon in hot water, pat dry, grate zest and squeeze out juice. Rinse chicken, pat dry and cut into 1.5 cm (approximately 3/4-inch) cubes. Peel ginger, grate finely and combine with chicken. Add lime and lemon juices and zest. Marinate for 30 minutes.

Bring coconut milk and rice to a boil. Season with salt and add a pinch of sugar. Cook on medium heat, stirring occasionally, for about 20 minutes.

Heat oil in a wok and sauté chicken pieces. Add honey and stir. Season with salt, pepper and chilli powder and saute for 3-4 minutes. If desired, add lime wedges and saute together briefly.

Spread rice on a plate, top with chicken and sprinkle with coconut flakes. Serve garnished with sauteed lime wedges and cilantro leaves.