Ginger chicken with rice and salsa

Serves: 4



  • Olive oil
  • 8 chicken thighs (skin on or off), cut into 2cm pieces
  • 3 tbsps soy
  • 3 tbsps honey
  • 4cm ginger grated
  • 4 serves of white rice


  • 2 tomatoes diced
  • 2 cucumbers diced
  • 1/2 bunch of mint, roughly chopped
  • 4-5 shoots of spring onion, thinly sliced
  • Zest of 1 lime
  • Juice of 1 lime
  • Drizzle of olive oil
  • Salt & pepper to taste


  • Roasted peanuts


  1. Cook 4 serves of rice according to package instructions
  2. Add chicken thigh, 3 tbsps soy, 3 tbsps honey and a 4cm piece of ginger grated to a large bowl. Toss to coat and set aside
  3. Add chopped tomato, cucumber, 1/2 bunch of mint, spring onion, zest of a lime, juice of a lime and a drizzle of olive oil to a large mixing bowl and toss to combine. Season with salt and pepper to taste
  4. Heat a drizzle of olive oil in a frying pan on high heat, in batched fry the chicken until dark and caramelised
  5. Once all the chicken is cooked, return it to the pan, turn off the heat and stir through 1/2 a bunch of mint
  6. Serve by adding the rice, chicken, salsa and roasted peanuts to a plate

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