Dinner's in the Bag by Louise Kenney

Author:Louise Kenney
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-09-30T16:00:00+00:00

Ginger, lime and chilli chicken with brown rice

Cooking chicken breasts in this way means they don’t dry out and are deliciously tender. If you like things spicy then add a finely chopped bird’s eye chilli to the rice. All the juices soak down into the rice, so make sure you scrape them up from the bottom of the parcel when you are dishing up.

1 x 250-g (9-oz) packet pre-cooked brown rice

2-cm (¾-in) piece of fresh ginger, peeled and sliced

1 hot red chilli, left whole and bashed

1 lime, sliced

2 skinless, boneless chicken breasts

1 small bunch of coriander (cilantro), roughly chopped

1 tbsp vegetable oil

1 tbsp light soy sauce

175g (6oz) baby corn

100g (½ cup) Greek yogurt

1 tsp coriander seeds, crushed

salt and freshly ground black pepper

To serve

lime wedges

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