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Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe

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A vibrant and flavorful Lemon Ginger Chicken Pineapple Salsa bowl featuring tender seared chicken glazed with a tangy lemon ginger marinade, served over fluffy coconut rice and topped with a sweet and spicy pineapple mango salsa and creamy sriracha mayo.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion, with tropical and Asian influences

Ingredients

Chicken and Marinade

  • 450 g chicken breast, diced
  • 1 tablespoon freshly grated ginger
  • Zest of 1 lemon
  • 60 ml freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Coconut Rice

  • 200 g jasmine or basmati rice
  • 250 ml coconut milk
  • 120 ml water
  • 0.5 teaspoon salt

Pineapple Mango Salsa

  • 80 g diced pineapple
  • 80 g diced mango
  • 40 g finely diced red onion
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Spicy Mayo

  • 60 g mayonnaise
  • 5-10 ml sriracha, to taste
  • 1 teaspoon lime juice

Instructions

  1. Cook Coconut Rice: Rinse rice under cold water until the water runs clear to remove excess starch. Combine rice, coconut milk, water, and salt in a saucepan, stirring to mix evenly.
  2. Simmer Rice to Completion: Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and let stand covered for 5 minutes to finish steaming.
  3. Prepare Lemon Ginger Marinade: In a bowl, mix grated ginger, lemon zest, freshly squeezed lemon juice, honey, and soy sauce until well combined and homogeneous. Set aside for later use.
  4. Sear Chicken Pieces: Heat olive oil in a large skillet over medium heat. Season diced chicken breast with salt and freshly ground black pepper. Place chicken in the skillet and sear for 4-5 minutes, turning occasionally until golden and cooked through.
  5. Glaze Chicken: Pour the prepared lemon ginger marinade over the seared chicken in the skillet. Continue cooking and stirring occasionally for 2-3 minutes until the sauce thickens and thoroughly coats the chicken pieces.
  6. Combine Pineapple Mango Salsa: In a mixing bowl, gently toss diced pineapple, diced mango, finely diced red onion, lime juice, chopped cilantro (if using), salt, and freshly ground black pepper. Set aside to let flavors meld.
  7. Make Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha (adjusted to your preferred heat level), and lime juice until smooth and creamy.
  8. Assemble Bowl: Spoon coconut rice into individual serving bowls. Top evenly with the lemon ginger glazed chicken, then add a generous spoonful of pineapple mango salsa. Drizzle with spicy mayo and garnish with chopped cilantro and lime wedges if desired.

Notes

  • If you prefer a milder salsa, reduce the amount of red onion or omit the cilantro.
  • Sriracha quantity in the spicy mayo can be adjusted to control heat level.
  • Use jasmine rice for a fragrant, slightly sticky texture or basmati for a fluffy, separate grain texture.
  • Letting the rice stand covered after cooking allows it to steam gently and improve texture.
  • Double-check the chicken is cooked to an internal temperature of 75°C (165°F) for safety.

Find it online: https://cheftinaskitchen.com/lemon-ginger-chicken-with-pineapple-mango-salsa-and-coconut-rice-recipe/