Lemon Ginger Chicken Pineapple Salsa (Print Version)
Lemon-ginger glazed chicken with coconut rice, topped with pineapple mango salsa and spicy mayo for a sweet-spicy bite.
# Ingredients:
→ Lemon Ginger Chicken
01 -
450 g chicken breast, diced
02 -
1 tablespoon freshly grated ginger
03 -
Zest of 1 lemon
04 -
60 ml freshly squeezed lemon juice
05 -
2 tablespoons honey
06 -
1 tablespoon soy sauce
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Coconut Rice
10 -
200 g jasmine or basmati rice
11 -
250 ml coconut milk
12 -
120 ml water
13 -
0.5 teaspoon salt
→ Pineapple Mango Salsa
14 -
80 g diced pineapple
15 -
80 g diced mango
16 -
40 g finely diced red onion
17 -
1 tablespoon lime juice
18 -
Fresh cilantro, chopped (optional)
19 -
Salt, to taste
20 -
Freshly ground black pepper, to taste
→ Spicy Mayo
21 -
60 g mayonnaise
22 -
5-10 ml sriracha, to taste
23 -
1 teaspoon lime juice
# Instructions:
01 -
Rinse rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Stir to combine.
02 -
Bring mixture to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let stand covered for 5 minutes.
03 -
In a bowl, combine grated ginger, lemon zest, lemon juice, honey, and soy sauce. Mix until homogeneous. Set aside.
04 -
Heat olive oil in a large skillet over medium heat. Season chicken cubes with salt and black pepper. Place in skillet and sear for 4-5 minutes, turning occasionally, until golden and cooked through.
05 -
Pour the lemon ginger marinade over the seared chicken. Continue cooking, stirring occasionally, for 2-3 minutes or until the sauce thickens and thoroughly coats the chicken.
06 -
In a mixing bowl, add diced pineapple, diced mango, red onion, lime juice, cilantro (if using), salt, and black pepper. Toss gently to combine and set aside.
07 -
In a small bowl, whisk together mayonnaise, sriracha (quantity adjusted to taste), and lime juice until smooth.
08 -
Spoon coconut rice into serving bowls. Top with lemon ginger chicken, then spoon pineapple mango salsa over the top. Drizzle with spicy mayo. Garnish with chopped cilantro and lime wedges if desired.
# Notes:
01 -
For best flavor, allow the salsa to chill for 10 minutes before serving to let the flavors meld.