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Lemongrass chicken with black rice salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try this irresistible zesty chicken dinner perfect for the family.
Ingredients:
  • 30.00 ml lemongrass paste
  • 30.00 ml finely grated ginger
  • 15.00 gm raw sugar
  • 60ml soy sauce
  • 1 tsp sesame oil
  • 4 Free Range RSPCA Approved Chicken Breast Fillets
  • 250g pkt microwavable black rice
  • 1 Lebanese cucumber, halved, thinly sliced
  • 250.00 ml mint leaves
  • 250.00 ml coriander leaves
  • 75g cashew
  • 2 spring onions, thinly sliced
  • 21.00 gm lime juice
  • 18.20 gm peanut oil
Instructions:
  • In a screw-top jar, mix lemongrass paste, ginger, garlic, sugar, soy sauce, and sesame oil thoroughly. Pour half of the mixture over the chicken in a glass or ceramic dish, ensure the chicken is coated well. Season to taste.
  • Preheat a barbecue grill or chargrill on high. Grill the chicken for 5-6 minutes on each side until cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes.
  • Heat the rice according to the packet instructions, then let it cool slightly. In a bowl, mix the rice with cucumber, mint, coriander, cashews, and spring onion.
  • Combine lime juice and peanut oil with the remaining lemongrass mixture in the jar, shake vigorously. Pour over the rice mixture in the bowl, season to taste. Divide the rice mixture and chicken among serving bowls and garnish with lime wedges before serving.

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