Recipe by RuggerDucky
"Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
skinless, boneless chicken breast halves - cut into 1 inch cubes
limes, zested and juiced
grated fresh ginger root
1 3/4 cups
sweetened flaked coconut
This was a pretty good dish. I really liked the idea of all the flavors together. Some things to note- you should stir the rice once or twice while it's cooking so it absorbs all the coconut milk, or else it will burn around the edges. Don't cook the chicken until it "browns", it will be overdone. The dish is very colorless... I would recommend adding some red pepper flakes, cashews, a lime twist, and/or even cilantro. I really liked the coconut rice. YUM! Also, I would recommend marinating the chicken longer than 20 min for it to soak up that good flavor. I will try this again with those changes.
The lime was definitely too strong. I would go wtih 1 lime. Also, there is a photo with red or orange peppers (I think) and some kind of herb, and I tried to copy that because it definitely needs something more than what the recipe calls for. As is the lime is overwhelming and it's really quite plain.
This was a great dinner, and very easy!! The coconut rice (which I made with brown rice) was excellent. In the future I'll make it with one lime instead or marinate it for just 15 minutes, it was a little too acidic for me.
Overall it was great! I agree with others that the ingredients are best when eaten in the same bite.
This is an absolutely amazing blend of flavors...I ate WAY too much! I'm not a big coconut fan, so did not sprinkle flaked coconut on top, but thought the mild flavor in the rice was just right. I also sauteed some sweet red bell pepper with the chicken for added color and garnished with cilantro.
This was a fun meal! I really enjoyed all of the flavors together- I think it's important to have the rice and chicken together in the same bite. If you eat the rice alone, it's a little bland (hence the 4 stars instead of 5). I used brown rice, as usual, and just cooked twice as long. Thanks to the reviewer who suggested stirring the rice a few times during cooking. I think mine would have burned otherwise. The amount of lime was perfect- I would have been good with even more. I added a sprinkle of salt to the chicken as it was marinating. My kids loved the chicken- they both asked for seconds! They didn't like the rice though. We had this with plain broccoli.
Delicious! So much flavor! I made the coconut rice a little differently. I used 1/2 tsp. of tumeric to give it a beautiful golden brown color. Otherwise did everything this same. I've made many chicken recipes off this site and my husband said this is his favorite so far.
This was pretty good, though a little heavy on the lime. If I make this again I will use the juice from only 1 lime. Also, I only had 1 Tbls of ginger, but it seemed like a good amount.
Very good! I like the "lime-est" of the dish. Visually, not very appealing so we thought that next time we would add some chopped mango and a little bit of cilantro to give the beige dish some color!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger-Lime Chicken with Coconut Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 281
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A quick chicken stir-fry with loads of crisp, colorful vegetables.
This chicken and rice casserole is simple and tasty.
See how to make quick-and-easy curried chicken.