Ginger & Coconut Chicken
SERVES 2 // READY IN 20 MINS // 599 CALS
For a quick and flavourful dinner, this Ginger & Coconut Chicken brings a deliciously fresh twist to your weeknight meals. Tender chicken is simmered in a fragrant sauce made with ginger, garlic, and creamy coconut milk, balanced by the tang of lime and a touch of soy. Paired with fluffy basmati rice and sweet peas, this high-protein, low-fat dish is ready in just 20 minutes, making it an easy yet satisfying option when you need something wholesome and vibrant.
Ginger & Coconut Chicken
SERVES 2 // READY IN 20 MINS // 599 CALS
INGREDIENTS
120g (4oz) basmati rice
1 tsp olive oil
250g (9oz) diced chicken breast
1 heaped tsp ginger paste
1 heaped tsp garlic paste
1 tbsp tomato paste
100ml (4oz) coconut milk
1 chicken stock cube
1 tbsp soy sauce
100g (4oz) frozen peas
1 lime
DIRECTIONS
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Heat the olive oil in a large frying pan over a med-high heat. Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins, turning occasionally.
STEP 3
Add the ginger, garlic and tomato pastes. Stir-fry for 30 seconds.
STEP 4
Add the coconut milk, soy sauce and 100ml (half a cup) water. Crumble in the stock cube and add the peas.
Bring back to simmering point and cook for a further 5-6 mins, until the chicken is cooked through and the peas are just cooked.
STEP 5
Remove from the heat and stir in the juice of the lime.
STEP 6
Share the rice between your bowls and spoon the coconut chicken over the top.
NUTRITIONAL INFO (PER SERVING)
599 CALS // 42G PROTEIN // 19G FAT // 65G CARBS