Ginger-lime chicken with Asian greensReviewed by our expert panel
(at time of publication)
- ¼ cup unsalted peanuts
- 2 teaspoons grated fresh ginger
- 1 lime (1 ½ tablespoons juice, 1 teaspoon zest)
- 1 tablespoon salt-reduced soy sauce, plus extra, to drizzle
- 500g chicken tenderloins
- 4 cups cooked rice
- 6 cups steamed Asian greens such as bok choy or gai laan, to serve
1 Preheat oven to 200°C. Use a stick blender or food processor to process peanuts until finely chopped. Add ginger, lime juice, zest and soy sauce. Process again to create a paste. Transfer paste to a shallow non-metallic bowl. Add chicken and stir to coat. Marinate for 10 minutes.
2 Place chicken on a rack over a baking tray lined with tinfoil. Roast for 10-12 minutes, turning once, until golden.
3 Serve chicken on rice with greens. Drizzle with extra soy sauce.
Make it gluten free: Check soy sauce is gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 9g
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