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Creamy, garlicky, zingy and topped with golden crispy garlic — this is an easy chicken dinner that delivers serious flavour without being heavy. The creamy lime sauce, tender chicken and crunchy garlic make every bite a little bit addictive!
1.
Heat the oil in a large pan. Fry the sliced garlic over medium heat for 2–3 minutes until golden. Remove and set aside.
2.
Add the chicken to the pan and cook for 5–6 minutes until golden and cooked through.
3.
Add the broccoli, courgette and edamame. Cook for 4–5 minutes.
4.
Pour in the stock, coconut milk and soy sauce. Simmer for 5–6 minutes until the vegetables are tender and the sauce has reduced slightly.
5.
Stir in the lime juice and black pepper.
6.
Add rice to each bowl, topped with the chicken, vegetables and sauce. Finally, sprinkle the garlic on top.
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Tip
Lower carb: use quinoa or omit rice. Lower fat: Reduce the olive oil to 2 tsp and use 60ml light coconut milk, replacing the remaining 60ml with chicken stock.
Cost-saving tips
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the crispy garlic separately and add it after reheating to maintain its crunch. The cooked chicken and sauce can be frozen in individual portions for up to 3 months. Defrost throughly and reheat until piping hot.