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🍽️ Chicken Strips on Coconut Rice

841 kcal · 30 min · 4 servings

Ingredients

• 2 unpeeled limes
• 1 unpeeled lemon
• 600 g chicken breast fillet (kitchen-ready, skinless)
• 2 cm fresh ginger
• 300 g basmati rice
• 600 ml unsweetened coconut milk
• salt
• sugar
• 2 tbsp sesame oil
• 1 tbsp liquid honey
• chili powder
• 2 tbsp coconut flakes
• cilantro (for garnish)

Instructions

1. 1. Rinse the lime and the lemon under hot water and pat them dry.
2. 2. Remove the peel from the lime and the lemon and squeeze out the juice.
3. 3. Rinse the meat and pat it dry.
4. 4. Cut the meat into approx. 1.5 cm cubes.
5. 5. Peel the ginger and grate it finely.
6. 6. Mix the meat with the grated ginger, the lemon juice and the lemon peel.
7. 7. Let the marinade work for 30 minutes.
8. 8. Put the rice, the coconut milk, a pinch of salt and sugar in a pot.
9. 9. Bring the mixture to a boil.
10. 10. Cook the rice on medium heat for approx. 20 minutes.
11. 11. Stir the rice occasionally during the cooking process.
12. 12. Heat the oil in a wok.
13. 13. Fry the meat cubes in the hot oil.
14. 14. Stir the honey into the meat.
15. 15. Season the dish with salt, pepper and chili.
16. 16. Fry the meat for another 3-4 minutes.
17. 17. Cut the lime into wedges.
18. 18. Add the lime wedges to taste and fry them briefly.
19. 19. Distribute the finished rice on plates.
20. 20. Place the meat on the rice.
21. 21. Sprinkle the dish with coconut flakes.
22. 22. Garnish the dish with the fried lime wedges and coriander greens.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 841
• Protein: 46 g · Fett/Fat: 42 g · Carbs: 68 g