Ginger and lime chicken

Ginger-and-lime-chicken

Prepare Time: 1:15 | Cook Time: 0:25 | Difficulty: EASY

This dish gets a big tick from us – it’s low-fat, great value and on the table in 25 minutes.

Ingredients

Nutrition

Energy

2198kJ

Fat saturated

3.30g

Fat Total

14.00g

Carbohydrate sugars

g

Carbohydrate Total

65.50g

Dietary Fibre

2.30g

Protein

32.70g

Cholesterol

112.00mg

Sodium

478.00mg

All nutrition values are per serve.

Method

  1. Combine ginger, sesame oil and 2 tablespoons lime juice in a ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 1 hour, if time permits.

  2. Combine onion and 1 tablespoon cold water in a saucepan over medium heat. Cover and cook for 2 to 3 minutes or until onion is tender. Add rice and stir to coat. Increase heat to high. Add stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until stock is absorbed. Remove from heat and stand for 5 minutes.

  3. Meanwhile, preheat barbecue grill or a chargrill pan over medium-high heat. Spray both sides chicken with oil. Grill for 3 minutes each side or until cooked through.

  4. Using a fork, stir rice to separate grains. Add coriander and season with salt and pepper. Spoon pilaf onto plates. Thickly slice chicken and arrange over pilaf. Sprinkle with almonds. Serve with Asian greens.


Super Food Ideas – March 2007 , Page 37

Recipe by Kerrie Sun
Photography by Mark O'Meara

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