Lemon-Chicken Rice Salad

Lemon Chicken Rice Salad with Sauteed Pak Choy and Cashew Nuts
Lemon-Chicken Rice Salad with Sauteed Pak Choy and Cashew Nuts


300g skinless and boneless chicken, cut in large pieces
Quarter cup lemon juice
1 tsp salt
1 tsp chili flakes
Half tsp ground pepper
Half tsp garlic powder or finely chopped garlic
1 tsp ginger-garlic paste
4 cups cooked white rice
1 cup chopped coriander
Half cup chopped green onions


  1. Marinate chicken with lemon juice, salt, chili flakes, garlic, pepper, 1 tsp of oil and half of the chopped coriander. Cover with plastic film and place in fridge for 15 minutes.
  2. Heat 1 tbsp of oil in a pan on medium fire, add the marinated chicken along with a cup of water and the ginger-garlic paste. Cook semi-covered until the water dries up, by stirring the chicken from time to time.
  3. Remove the chicken from the gravy and let cool. Reserve the gravy. When cooled down, slice the chicken in chunks.
  4. In a bowl, add the rice, rest of the coriander, green onions, gravy from the chicken and the sliced chicken. Mix well and serve hot or cold with a salad or sautéed veggies. I ate it with sautéed pak-choy and cashew nuts.

I guess anything can be put in this rice.. chopped bell peppers, carrots, onions or cabbage! 🙂


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