Lime Chicken With Coriander Rice
Created by ImPat on November 12, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 16m
- Recipe #30900
Ingredients
- 750 grams chicken tenderloins ( trimmed, 12 tenderloins was stipulated)
- Steam snow peas, to serve
- Lime halves, to serve
- FOR MARINADE
- 1 lime, whole
- 1 red chilli, long and finely chopped
- 1 clove garlic, minced
- 2 teaspoon ginger root paste (fresh)
- 2 tablespoon fish sauce
- 2 tablespoon brown sugar
- FOR CORIANDER RICE
- 450 gram white rice (microwave packet white rice stipulated)
- 1 red capsicum, small and chopped
- 1/2 cup coriander, fresh and chopped
- 1/2 cup cashew nuts (roasted, chopped)
How to Make
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Step 1: To make marinade, finely grate rind from lime and place in a large bowl.
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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.
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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.
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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.
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Step 5: Serve chicken with rice, snow peas and lime halves.
Nutritional Facts
- 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