Lime and Ginger Chicken Bowl

cook 30 mins
  • 200 g (7 oz) chicken breast, sliced
  • 175 g (6 oz) long-grain rice
  • 125 g (4 oz) mangetout (optional)
  • lime wedges, to serve
  • 1 tablespoon vegetable oil
  • 2 tablespoons light soy sauce
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 1 garlic clove, peeled and grated
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • grated rind and juice of 2 limes
  • 2 tablespoons light soy sauce
  • 2 tablespoons vegetable oil
  • 1 bunch of coriander, chopped
  • Mix the chicken with the marinade ingredients and leave in the refrigerator to marinate for about 15 minutes.
  • Cook the rice in a large pan of lightly salted boiling water for about 15 minutes or according to the packet instructions until just tender. Drain well and set aside to cool slightly.
  • Meanwhile, combine the dressing ingredients and set aside. Place the mangetout in a small bowl with enough boiling water to cover. Set aside for 2–3 minutes until they are just tender but still have a slight crunch, then drain and set aside.
  • Heat a dry frying pan and cook the marinated chicken gently for 10–12 minutes, stirring occasionally, until cooked through but not browned.
  • Meanwhile, stir the dressing into the rice. Fold through the cooked chicken and mangetout and spoon into dishes to serve.
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