Lemon Ginger Chicken with Pineapple Mango Salsa (Print version)

Glossy lemon ginger chicken served over coconut rice with pineapple mango salsa and a quick spicy mayo drizzle.

# Ingredients:

For the coconut rice

01 - 1 cup (200 g) jasmine rice, rinsed
02 - 1 cup (240 ml) full-fat coconut milk
03 - 1/2 cup (120 ml) water
04 - 1/2 teaspoon fine salt

For the lemon ginger chicken

05 - 1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon freshly grated ginger
10 - 1 teaspoon finely grated lemon zest
11 - 1/4 cup (60 ml) fresh lemon juice
12 - 2 tablespoons honey
13 - 1 tablespoon low-sodium tamari
14 - 1 garlic clove, finely grated
15 - 1 teaspoon cornstarch

For the pineapple mango salsa

16 - 1 cup (165 g) diced fresh pineapple
17 - 1 cup (165 g) diced ripe mango
18 - 1/4 cup (35 g) finely diced red onion
19 - 1 small jalapeno, seeded and finely diced
20 - 1/4 cup chopped fresh cilantro
21 - 1 tablespoon fresh lime juice
22 - 1/4 teaspoon fine salt

For the spicy mayo

23 - 1/4 cup (60 g) mayonnaise
24 - 1-2 teaspoons sriracha
25 - 1 teaspoon fresh lime juice

# Instructions:

01 - Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and rest covered for 5 minutes.
02 - In a small bowl, whisk ginger, lemon zest, lemon juice, honey, tamari, garlic, and cornstarch until smooth.
03 - Pat the chicken dry and season with salt and black pepper. Dry chicken browns better and keeps the glaze from turning watery.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes, turning occasionally, until golden and cooked through.
05 - Pour the lemon ginger glaze into the skillet. Reduce heat to medium and stir for 2-3 minutes, until the sauce bubbles, thickens, and coats the chicken.
06 - Gently toss pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Chill until ready to serve.
07 - Stir mayonnaise, sriracha, and lime juice in a small bowl. Start with 1 teaspoon sriracha and add more to taste.
08 - Fluff the coconut rice and divide it among bowls. Top with lemon ginger chicken, pineapple mango salsa, and a drizzle of spicy mayo. Serve right away.

# Good to know:

01 - Cook chicken to 165°F (74°C).
02 - Salsa is best added cold right before serving.
03 - Use tamari labeled gluten-free if needed.

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