Spiced Ginger Lime Chicken Tenders with Coconut Rice
Ingredients
Marinade + Chicken
-
⅓
cup
low-sodium soy sauce
-
¼
cup
packed light or dark brown sugar
-
¼
cup
fresh lime juice
-
2
tablespoons
olive oil or toasted sesame oil
-
1
tablespoon
grated fresh ginger or ginger paste
-
4
cloves
garlic, finely minced
-
½
teaspoon
spices (curry powder, garam masala, cumin, coriander)
-
pinch
red pepper flakes or cayenne pepper (optional)
-
2-3
pounds
chicken tenders
Coconut Rice
-
2
cups
jasmine rice
-
1
can (13.5 ounces)
coconut milk
-
¾
cup
water
-
2
teaspoons
coarse, kosher salt
Instructions
- Prepare the marinade and coat the chicken, then refrigerate for 2 to 8 hours. Preheat the grill and cook the chicken tenders for 2-4 minutes on each side until done. Let rest before serving. For the coconut rice, rinse the rice, then cook it with coconut milk, water, and salt, simmering for 18 minutes and letting it sit covered for 10 minutes before fluffing.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
15g
Total carbohydrates
45g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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