Honey lime chicken with sticky coconut rice
Holy moly! I’m blowing my own trumpet here but this was AWESOME and is swiftly getting added to my favourite meals of all time list (which is growing to monstrous proportions I might add). The honey, lime and coconut were made for each other and create a meal full of robust, sweet and tangy flavours. My only regret is not making enough for leftovers 🙁
Honey lime chicken
2 chicken breasts, sliced into long thin strips
2 tbsps soy sauce
3 tbsps clear honey
2 tbsps lime juice
1 garlic clove, minced
lime wedges, to serve
1 cup short grain rice
1 cup coconut milk
1 cup water
In a glass mixing bowl, combine the soy sauce, garlic, honey and lime juice and mix. Add the thinly sliced chicken strips and leave to marinade for at least 1 hour (overnight in the fridge is best if you have time). Once the chicken is marinated, thread into wooden skewers and cook under a hot grill for 10-12 minutes, turning frequently.
To cook the coconut rice, place the rice in a pot and cover with the water and coconut milk. Bring to a boil then cover with a lid, turn the heat down to low and simmer for 10-12 minutes until the rice is cooked through. Fluff up with a fork.
To serve, spoon the coconut rice onto a plate with some steamed green veg (i used a combo of green beans, broccoli and peas), the honey lime chicken skewers and wedges of lime.