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A great go to mid-week meal, made easier with our new iGriddle, for perfectly cooked juicy chicken
Lemon Ginger Chicken:
1lb Chicken Breast
1 tbsp Grated Ginger
1 Lemon
2 tbsp Honey
1 tbsp Soy Sauce
1 tbsp Olive Oil
Coconut Rice:
1 cup Jasmin Rice
1 cup Coconut Milk
Pineapple Mango Salsa:
1/2 cup Diced Pineapple
1/2 cup Diced Mango
1/4 cup Red Onion
1 tbsp Lime Juice
1 Bunch Coriander
Spicy Mayo:
1/4 cup Mayonnaise
1-2 tsp Sriracha
1 Lime
Recipe
Prepare the coconut rice. Rinse the jasmin rice, then into a stainless steel container combine it with the coconut milk, 1/2 cup boiling water, salt and pepper.
Make the lemon and ginger glaze. Mix the grated ginger, lemon zest, lemon juice, honey and soy sauce.
Set aside.
Add olive oil on your iGriddle3 and heat to a medium heat.
Season the chicken, then add to the griddle sear for 4-5 minutes until cooked through. Pour the glaze over the chicken and continue to cook for another 3 minutes.
For the salsa, combine the pineapple, mango, lime juice, coriander, salt & pepper.
Mix together gently.
To make the spicy mayo, whisk together mayonnaise, sriracha and lime juice until smooth.
To plate up, add a generous portion of cooked rice into a small bowl pushing with spoon, then carefully tip over onto the plate, gently lifting the bowl away.
Add the chicken, salsa and mayo.
Add a squeeze of Lime to finish.
Enjoy!
