Ginger-Lime Chicken with Coconut Rice

Ginger-Lime Chicken with Coconut Rice

RuggerDucky 2

"Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!"


1 h servings 660 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 43.8 g
  • 88%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
  2. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
  3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
  4. Serve hot with the coconut rice on the side.
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  1. 77 Ratings


This was a pretty good dish. I really liked the idea of all the flavors together. Some things to note- you should stir the rice once or twice while it's cooking so it absorbs all the coconut m...

This was a great dinner, and very easy!! The coconut rice (which I made with brown rice) was excellent. In the future I'll make it with one lime instead or marinate it for just 15 minutes, it wa...

This is an absolutely amazing blend of flavors...I ate WAY too much! I'm not a big coconut fan, so did not sprinkle flaked coconut on top, but thought the mild flavor in the rice was just right...