Ginger & lemongrass chicken
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Elevate a humble chicken breast to something special with a Thai-style marinade.
Ingredients
Lemongrass paste
1 teaspoon(s)
Root Ginger
½ teaspoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Chicken breast, skinless, raw
1 medium
Calorie controlled cooking spray
4 spray(s)
Cucumber
1 serving(s),
Carrots, raw
1 medium
Garlic
¼ teaspoon(s), chopped
Rice Wine Vinegar
1 teaspoon(s)
Honey
½ teaspoon(s), level
Sesame Oil
1 teaspoon(s)
Spring Onions
1 medium, trimmed and finely sliced
Coriander, fresh
1 tablespoon(s), chopped
Fragrant jasmine rice
60 g, dry
Instructions
1
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.
2
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.
3
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.
4
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.
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