Chicken Main Asian

Ginger chicken with coconut rice

Name: Ginger chicken with coconut rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 10cm piece ginger, finely grated; 2 garlic cloves, chopped; Finely grated zest & juice of 1 lime; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1/4 cup (35g) chopped salted peanuts, plus extra to serve; 2 tablespoons sunflower oil; 4 chicken marylands; 1 1/2 cups (300g) white long grain rice; 3/4 cup (185ml) coconut milk; Chopped coriander leaves, to serve

4 ratings

20m

Ginger chicken with coconut rice (gluten-free)

Jump to recipe

by Phoebe Wood

Oct 03, 2015

Peanuts give these chicken marylands a crunchy, nutty makeover.

10cm piece ginger, finely grated
2 garlic cloves, chopped
Finely grated zest & juice of 1 lime
2 tablespoons fish sauce
1 tablespoon brown sugar
1/4 cup (35g) chopped salted peanuts, plus extra to serve
2 tablespoons sunflower oil
4 Lilydale chicken marylands
1 1/2 cups (300g) white long grain rice
3/4 cup (185ml) coconut milk
Chopped coriander leaves, to serve

Method

1.

Combine the ginger, garlic, lime zest and juice, fish sauce, sugar, peanuts and 1 tablespoon oil in a large bowl. Coat chicken in the marinade, then stand for 15 minutes.
2.

Preheat oven to 180°C. Heat remaining 1 tablespoon oil in a non-stick, ovenproof frypan over medium heat. Remove chicken from marinade and cook, skin-side down, for 2 minutes. Turn and cook for a further 1 minute. Transfer to the oven and cook for 15 minutes or until cooked through.
3.

Meanwhile, cook rice according to the packet instructions. Drain, then stir through the coconut milk. Serve with chicken, coriander and extra peanuts.