Lemon Chicken & Coriander Rice

Serves 4


  • 500g diced chicken
  • 1 garlic clove
  • 2T lemon rind
  • 2cm piece fresh ginger
  • 2T lemon juice
  • 2T brown sugar
  • ½ cup fresh coriander
  • 1 cup rice
  • ⅓ cup cashews
  • 2T soy sauce
  • 2T coconut
  • salt & pepper


  1. Cut chicken into thin strips. Combine rind, juice, crushed garlic, finely grated ginger, soy sauce and sugar in a large bowl. You can even add some diced fresh chilli if you desire. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
  2. Cook rice in a saucepan of boiling, salted water until tender. Drain and transfer to a large bowl. Stir in remaining ingredients.
  3. Thread chicken onto skewers. Cook chicken in a heated, oiled grill pan, turning occasionally until browned all over and cooked through.
  4. Serve skewers with coriander rice and lemon halves and seasonal vegetables