Chicken With Scallion Lime Sauce Sweet Carrot Rice Food

CHICKEN WITH SCALLION LIME SAUCE & SWEET CARROT RICE

Steps:

• Heat a medium pot with 1 T EVOO, add the grated carrots and a little salt and pepper. Cook, stirring 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 C chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook 15 - 18 minutes until the rice is tender.
• Preheat a large skillet over medium high heat. While the pan is heating up, combine 2 T EVOO, thyme, lime zest, salt and pepper in a shallow dish. Add the chicken breasts and coat thoroughly. Add the seasoned chicken to the skillet and cook for 5 - 6 minutes on each side until cooked through. Transfer the chicken to a plate and cover loosely with aluminum foil. Return the skillet to the heat, add 1 T EVOO. Add the garlic, red pepper flakes and coriander. Cook, stirring constantly, for about 1 minute. Then add the scallions and cook for 1 minute, stirring constantly. Add the lime juice and the remaining 1/2 C stock and stir for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.
• Serves 4

CHICKEN WITH SCALLION-LIME SAUCE AND SWEET CARROT RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

SWEET CHILI CHICKEN WITH RICE

Steps:

• Prep Time does not include marinade time.
• Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
• Drain chicken and reserve marinade.
• Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
• Boil, steam or microwave rice until tender, drain, stir in extra coriander.
• Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
• To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.