This delicious chicken dish takes only 10 minutes to prepare and 25 minutes to cook. It is also a great dish to make for a dinner party as it is easy to increase all the ingredients to serve any number of guests. For my Zest4Life clients, this dish is 4 GL’s and 10 if you include the coconut rice below. Garnish your dish with a few slices of orange as a finishing touch.
Ginger chicken Serves 4
1 tbsp olive oil or coconut oil
4 boneless chicken breasts (skin removed)
1 tbsp clear honey
1 tbsp tamari (soy sauce)
2 garlic cloves, crushed
2 cm piece of fresh ginger, finely chopped
Juice and rind of one large orange
225g button mushrooms washed and halved
2 bunches salad onions, trimmed and halved
1 Preheat oven to 190C/375F/Gas mark 5
2 Heat the oil in a frying pan and pan fry the chicken for a couple of minutes then transfer to oven proof dish
3 Mix together the honey, soy sauce, garlic, ginger and orange rind and juice and pour over the chicken
4 Season lightly with sea salt and black pepper and bake for 10 minutes
5 Now add the mushrooms and spring onions, baste and replace in oven for a further 15 minutes or
until cooked through.
6 Serve with a portion of coconut rice, below
Coconut Rice Serves 4
200g brown basmati rice
50g block creamed coconut, chopped roughly
1 bay leaf
1 Bring 400ml of water to the boil in a non-stick pan
2 Add the creamed coconut and stir until it has dissolved.
3 Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked but still firm.
4 Serve with Ginger Chicken above with fresh bay leaves to garnish.