Ginger-Lime Chicken with Coconut Rice

Ginger-Lime Chicken with Coconut Rice

58 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
Recipe by  RuggerDucky

“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!”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (58)

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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 milk, or else it will burn around the edges. Don't cook the chicken until it "browns", it will be overdone. The dish is very colorless... I would recommend adding some red pepper flakes, cashews, a lime twist, and/or even cilantro. I really liked the coconut rice. YUM! Also, I would recommend marinating the chicken longer than 20 min for it to soak up that good flavor. I will try this again with those changes.



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 was a little too acidic for me. Overall it was great! I agree with others that the ingredients are best when eaten in the same bite.



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. I also sauteed some sweet red bell pepper with the chicken for added color and garnished with cilantro.

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Amount Per Serving (4 total)

  • Calories
  • 660 cal
  • 33%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 53 g
  • 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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Curried Coconut Chicken


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Thai Chicken Curry in Coconut Milk