Ginger & lemongrass chicken
Lime Juice, Fresh
Chicken breast, skinless, raw
Calorie controlled cooking spray
1 portion(s), medium
¼ teaspoon(s), chopped
Rice Wine Vinegar
½ teaspoon(s), level
1 medium, trimmed and finely sliced
1 tablespoon(s), chopped
Fragrant jasmine rice
60 g, dry
- Put ½ teaspoon of the lemongrass paste into a shallow bowl, add the ginger and half the lime juice, then stir until a paste forms. Add the chicken and rub all over with the paste. Mist with cooking spray and set aside to marinate for 10 minutes.
- Heat a nonstick griddle pan to medium and cook the chicken for 10-12 minutes on each side, until cooked through. Remove from the pan and let rest for 5 minutes before cutting into thick slices.
- Meanwhile, combine the cucumber and carrot in a bowl with the garlic, rice vinegar, honey, sesame oil, spring onion, coriander and remaining lime juice. Set aside to pickle.
- While the chicken is cooking and the salad is pickling, rinse the rice under cold running water then put into a pan of boiling water. Bring back to the boil then reduce to a simmer and cook for 10-15 minutes, until tender. Drain well, then stir through the remaining lemongrass paste and serve with the chicken and pickled veg.