November 12, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Rice, White Rice, Vegetables, Peppers, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Microwave, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat 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.
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.
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.
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.
Serve chicken with rice, snow peas and lime halves.
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