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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep Time does not include marinade time. | 2. 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. | 3. Drain chicken and reserve marinade. | 4. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice. | 5. Boil, steam or microwave rice until tender, drain, stir in extra coriander. | 6. 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. | 7. To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
garlic clove	3		crushed	-	-	-	-
lemongrass	1	tablespoon	chopped concentrated	-	-	-	-
chili sauce	100	ml	sweet	106.1592	22.8358	2.8848	0.3462
lime juice	50			189.0625	63.6762	3.1762	0.5294
coriander coarsely	3	tablespoons	chopped	-	-	-	-
chicken breast	4			3120.7192	0.0	378.2965	167.8294
grain white rice	150 -300			-	-	-	-
coriander	2 -3	tablespoons	chopped	0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
chicken bouillon granule	1	teaspoon		-	-	-	-
cornflour	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.