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COCONUT GINGER CHICKEN

Lime, herbs & Immune

  • IMMUNE
  • SERVES 2
  • PREP 10 MIN
  • COOK 20 MIN
Coconut ginger chicken rice bowl

Creamy, aromatic and very easy - with lime and herbs keeping everything bright.

INGREDIENTS

  • 1 tbsp neutral oil
  • 300 g boneless chicken thighs, sliced
  • 1 small shallot, sliced
  • 1 garlic clove, finely chopped
  • 250 ml The Good Gut Immune
  • 200 ml full-fat coconut milk
  • 1 tsp fish sauce, optional
  • Zest of 1/2 lime
  • 1-2 tbsp lime juice
  • 1 handful baby spinach
  • Coriander or Thai basil, to serve
  • Steamed rice, to serve

METHOD

  1. Heat the oil in a wide pan.
  2. Brown the chicken and remove.
  3. Add the shallot and cook for 2-3 minutes.
  4. Add the garlic.
  5. Pour in Immune and coconut milk.
  6. Return the chicken and simmer gently for 8-10 minutes until cooked.
  7. Add fish sauce if using and the lime zest.
  8. Fold in the spinach.
  9. Remove from the heat and add lime juice.
  10. Serve over rice with plenty of fresh herbs.
Coconut Ginger Chicken with Spinach and Rice — detail
Coconut ginger chicken over steamed rice — The Good Gut