Lemon Ginger Chicken with Pineapple Mango Salsa
Ingredients:
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 and pepper to taste
Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk
1/2 cup water
1/2 tsp salt
Pineapple Mango Salsa:
1/2 cup diced pineapple
1/2 cup diced mango
1/4 cup diced red onion
1 tbsp lime juice
Fresh cilantro, chopped (optional)
Salt and pepper to taste
Spicy Mayo:
1/4 cup mayonnaise
1–2 tsp sriracha (adjust for spice)
1 tsp lime juice
Directions:
Step 1: Prepare the Lemon Ginger Chicken
In a bowl, whisk together the grated ginger, lemon zest, lemon juice, honey, soy sauce, and olive oil.
Add the chicken pieces and mix well to coat. Let marinate for at least 10 minutes.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat.
Remove the chicken from the marinade and place it in the skillet.
Cook for about 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Step 3: Prepare the Coconut Rice
In a saucepan, combine the rice, coconut milk, water, and salt.
Bring to a boil over medium heat, then reduce the heat to low.
Cover and simmer for 15–20 minutes, or until the liquid is absorbed and the rice is tender.
Step 4: Prepare the Pineapple Mango Salsa
In a medium bowl, combine the diced pineapple, mango, and red onion.
Add lime juice and mix gently.
Stir in chopped cilantro, if using.
Season with salt and pepper to taste.
Step 5: Prepare the Spicy Mayo
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.
Step 6: Assemble the Dish
Spoon a portion of coconut rice onto each plate.
Top with cooked chicken.
Add a generous spoonful of pineapple mango salsa.
Drizzle with or serve alongside the spicy mayo.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: ~450 kcal per serving (based on 6 servings)
Servings: 4–6