Lemon And Lime Chicken With Coriander-fried Rice
This delicious recipe features tender, flavorful chicken breasts that are marinated in a sesame-infused blend, then grilled to perfection. Served atop a bed of fragrant stir-fried rice mixed with scrambled eggs and vibrant vegetables, this dish is a delightful combination of savory and sweet flavors. Finish with a squeeze of fresh lime for a zesty touch that brings all the elements together beautifully.
— Constant Cookbook
Ingredients
- 2 skinless chicken breasts
- 2 tbsp sesame oil
- 2 tsp vegetable oil
- 2 tbsp soy sauce
- 2 garlic
- ½ lemon
- salt and freshly ground black pepper
- 1 tbsp clear honey
- 2 tbsp groundnut oil
- 2-3 tsp sesame oil
- 2 free-range eggs
- splash soy sauce
- 2 spring onions
- 50g/2oz fresh peaspeas
- 150g/5oz long-grain rice
- and freshly ground saltblack pepper
- 3-4 tbsp chopped coriander
- wedges, to serve lime
Instructions
- To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts.
- Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil.
- Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes.
- Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled.
- Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander.
- To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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