GINGER-LIME CHICKEN WITH COCONUT RICE
Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!
Provided by RuggerDucky
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
- In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
- Serve hot with the coconut rice on the side.
Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g
COCONUT LIME CHICKEN
Coconut Lime Chicken is dairy free and oh so good. You'll really love this creamy sauce!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!
Nutrition Facts : ServingSize 1 chicken breast, Calories 407 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 457 mg, Fiber 2 g, Sugar 3 g
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
COCONUT GINGER LIME CHICKEN
An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)
Provided by justcallmetoni
Categories Chicken Breast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients for the marinade in a non-reactive container or resealable bag.
- Add the chicken cutlets and marinate for 2 to 4 hours.
- Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
Nutrition Facts : Calories 138.8, Fat 2, SaturatedFat 0.4, Cholesterol 65.8, Sodium 74.6, Carbohydrate 2.6, Fiber 0.1, Sugar 1.4, Protein 26.3
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
- 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
- 3. Preheat the oven to 300 degrees F.
- 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
- 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
- Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel
COCONUT GINGER CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Number Of Ingredients 4
Steps:
- In a dry skillet, toast .25 cup shredded coconut.
- Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
- When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
- Lower heat and return the chicken to the pan to reheat and coat with sauce.
- Garnish: The toasted coconut.
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
COCONUT-LIME CHICKEN WITH THAI GARNISHES
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
- Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.
Nutrition Facts : Calories 464 g, Fat 29 g, Fiber 1 g, Protein 42 g, SaturatedFat 14 g
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