Chicken Strips on Coconut Rice

Ingredients

• 2 untreated limes
• 1 untreated lemon
• 600 g chicken breast fillet (prepped, 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
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash limes and lemon hot, pat dry, peel skin off and squeeze juice. Wash meat, pat dry and cut into 1.5 cm cubes. Peel ginger, grate finely and mix with meat, citrus juice and zest; marinate for 30 minutes.

2. 2.

   Bring rice with coconut milk, a pinch of salt and sugar to a boil in a pot, then simmer over medium heat while stirring occasionally for about 20 minutes.

3. 3.

   Heat oil in a wok and brown the meat cubes. Stir in honey, season with salt, pepper and chili, and cook for another 3-4 minutes. Add sliced lime wedges if desired and sauté together.

4. 4.

   Distribute rice on plates, arrange chicken on top, sprinkle coconut flakes. Garnish with fried lime slices and coriander leaves before serving.