Lime Chicken With Coriander Rice

4
Servings
15m
Prep Time
16m
Cook Time
31m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.7 g)
  • Calories 796.6
  • Total Fat - 16.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 462 mg
  • Sodium - 1461.8 mg
  • Total Carbohydrate - 111 g
  • Dietary Fiber - 3 g
  • Sugars - 9.7 g
  • Protein - 48.2 g
  • Calcium - 108.7 mg
  • Iron - 7 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.2 mg

Step 1

To make marinade, finely grate rind from lime and place in a large bowl.

Step 2

Squeeze 2 tablespoon juice and add to the rind with remaining ingredients and stir until sugar is dissolved and then add chicken and toss to coats and then cover and refrigerate for 15 minutes.

Step 3

To make coriander rice, heat rice according to packet directions and transfer to a large bowl to cool, and then add remaining ingredients and season with salt and pepper and mix well.

Step 4

Drain chicken and pat dry with absorbent kitchen paper and heat a large, oiled, non-stick frying pan over medium heat and add the chicken in two batches and cook for about 4 minutes on each side, or until browned and cooked through.

Step 5

Serve chicken with rice, snow peas and lime halves.

Tips & Variations


No special items needed.

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