I’d be lying if I didn’t say this was one of the better meals I’ve made in a long, long time! I love coconut rice, and combined with the sweet & tart of the lime sauce it was perfection! I can’t wait until lunch time tomorrow to have leftovers!
Lime & Ginger Chicken with Coconut Rice
Juice of 1 large lime
2 tbsp freshly grated ginger
1 clove garlic, minced
3 large skinless, boneless chicken breast
1 tbsp canola oil
2 tbsp liquid honey
1 tbsp freshly grated ginger
Pinch of salt & black pepper
2 green onions, sliced
2 small bell peppers, thinly sliced
4 Shanghai bok choy (or baby bok choy)
Cut chicken into thin slices and place in a small bowl or shallow dish. Pour in lime juice, ginger and garlic. Toss to coat & refrigerate for 20 minutes.
After meat has marinated, heat oil in pan or wok. Cook chicken and remaining marinade until chicken is no longer pink (about 3 minutes).
Meanwhile, squeeze juice from half a lime into a small bowl. Stir in honey, ginger, salt and pepper.
When chicken is no longer pink, throw in bok choy and peppers. Cook, stirring often, until bok choy is slightly wilted. Pour honey mixture overtop. Reduce heat to low, cover and simmer for about 5 minutes.
Serve and sprinkle with green onions.
As for the coconut rice, easy. Just follow this recipe!