Chicken Stir-Fry with Coconut Rice

0
Average: 0 (0 votes)
(0 votes)
Chicken Stir-Fry with Coconut Rice
share Share
print
bookmark_border Copy URL
Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
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)

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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