Description
A vibrant celebration of flavors combining marinated lemon ginger chicken and a refreshing pineapple mango salsa.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp fresh ginger, grated
- Zest of 1 lemon
- 1/4 cup lemon juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 cup jasmine or basmati rice, rinsed
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
- 1/4 cup mayonnaise
- 1–2 tsp sriracha
- 1 tsp lime juice (for mayo)
Instructions
- In a mixing bowl, combine grated ginger, lemon zest, lemon juice, honey, soy sauce, olive oil, and a pinch of salt and pepper. Add chicken and toss. Marinate for at least 15 minutes.
- In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer for about 15 minutes. Remove from heat and let it sit for 5 minutes.
- Heat a skillet over medium-high heat, add marinated chicken, and cook for 6-8 minutes until golden brown.
- In a bowl, mix diced pineapple, mango, red onion, lime juice, and salt and pepper to prepare the salsa.
- In a small bowl, whisk mayonnaise, sriracha, and lime juice for the Sriracha mayo.
- Serve fluffy coconut rice topped with chicken, pineapple mango salsa, and drizzle with sriracha mayo.
Notes
For best results, marinate chicken to room temperature and use fresh ingredients. Can substitute fruits in the salsa based on preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg