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Ginger chicken with coconut rice (gluten-free)
Ginger chicken with coconut rice (gluten-free)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crunchy, nutty peanuts elevate chicken marylands to new heights.
Ingredients:
  • 10cm piece ginger, finely grated
  • 2 garlic cloves, chopped
  • Zest and juice of 1 lime
  • 48.80 gm fish sauce
  • 16.00 gm brown sugar
  • 35g peanuts
  • 36.80 gm sunflower oil
  • 4 chicken marylands
  • 300g rice
  • 185ml coconut milk
  • Chopped coriander leaves, to serve
Instructions:
  • In a large bowl, mix together ginger, garlic, lime zest and juice, fish sauce, sugar, peanuts, and 1 tablespoon of oil. Add chicken to the marinade and let it sit for 15 minutes before cooking.
  • Preheat oven to 180°C. In a non-stick, ovenproof frypan over medium heat, heat the remaining 1 tablespoon of oil. Cook the chicken, skin-side down, for 2 minutes, then turn and cook for an additional 1 minute. Transfer to the oven and bake for 15 minutes, or until fully cooked.
  • Prepare the rice as directed on the packet. After draining, mix in the coconut milk. Serve alongside chicken, garnished with coriander and additional peanuts.

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