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Coconut Lime Chicken Fillets with Fried Rice


Chicken steak
700-800g chicken maryland fillet, skin on
1 tsp chicken powder
1/2 tsp ginger powder
4 tsp Thai premium anchovy/fish sauce
3 kaffir lime leaves, chopped into small strips
2 tsp fresh squeezed lime/lemon juice
5 tbsp fine desiccated coconut
Extra light olive cooking oil spray
3 cup cooked long-grain rice
2 eggs, beaten lightly
1 tsp chicken powder
1/2 tsp sea salt
1/2 cup iceberg lettuce strips
2 tbsp coconut/vegetable oil

To serve
Thai sweet chilli sauce (optional)
Fresh basil leaves (optional)
Cooked Asian greens (optional)


Marinate chicken fillets thoroughly on each side with chicken powder, ginger powder, anchovy/fish sauce, chopped
lime leaves, squeezed lime juice and desiccated coconut.
Cover and refrigerate for 2 hours.
Preheat oven to 180 ℃ (fan-forced).
Spray some cooking oil evenly on a frypan over medium-high heat.
Pan fry each side of the marinated fillets for 3 minutes, with skin side facing down first.
Transfer to a roasting tray, with skin side facing up and bake in oven for 10-15 minutes depending on the thickness of
the fillets, but don’t overcook.
Meanwhile, heat coconut/vegetable oil on a frypan over medium-high heat, pour into cooked rice.
Add chicken powder, sea salt. Stir fry until the rice does not stick together, just a few minutes.
Then add beaten eggs, stir fry quickly to ensure every rice grain is coated in egg mixture.
Add chopped lettuce and give a final quick stir.
The roasted chicken should be ready.
Slice the roasted fillets, divide and arrange fried rice and sliced fillets on serving plates.
Garnish with some fresh basil leaves.
Best serve with some cooked Asian greens and a small plate of sweet chilli sauce on side .
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