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Categories:
light coconut milk cilantro stalk lemongrass ginger lime red chilies fish sauce chicken brown rice lime wedges steamed baby bok choy
Viewed: 61 - Published at: 8 years agoIngredients
- 1/2 cup light coconut milk
- 1/4 cup chopped fresh cilantro leaves
- 1 stalk lemongrass, white part finely sliced
- 2 tbsp finely grated fresh ginger
- 1 None lime, juiced
- 2 None small fresh red chilies, seeded, finely chopped
- 2 tsp fish sauce
- 18 oz chicken breast fillets, flattened
- None None cooked brown rice, to serve
- None None lime wedges, to serve
- None None steamed baby bok choy, to serve
Method
- Preheat oven to 350°F.
- In a bowl, combine coconut milk, cilantro, lemongrass, ginger, lime juice, chilies and fish sauce. Add chicken and toss to coat.
- Arrange chicken on a baking tray lined with parchment paper. Bake for 10-15 mins, until cooked through. Serve with rice, lime wedges and steamed baby bok choy.
