October 02, 2018
Dinner, Lunch, Poultry,
Chicken, Rice, White Rice, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Boneless Pieces more
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"From our weekday newspaper The West Australian. Times are estimated."
To make marinade, finely grate rind from lime and place in a large bowl and squeeze 2 tablespoons juice and then add to rind with rest of ingredients and then add chicken and toss to coat, cover and refrigerate for 15 minutes.
To make coriander rice, heat rice according to packet directions and then transfer to a large bowl and let cool and then add remaining ingredients and season with salt and pepper and mix well to combine.
Drain chicken and pat dry with absorbent kitchen paper.
Heat a large, oiled, non-stick pan over a medium heat and add chicken in two batches cooking for about 4 minutes on each side or until browned and cooked through.
Serve chicken with rice, snow peas and lime halves or wedges.
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