Honey soy chicken with coconut rice

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Serves: 4

Ingredients

Chicken:

  • Olive oil
  • 8 chicken thighs (skin on or off), cut into 2cm pieces
  • 3 tbsps soy
  • 3 tbsps honey
  • 4cm ginger grated
  • 1/2 bunch of fresh mint, roughly chopped

Rice (quantity serves 2):

  • 1 cup of basmati
  • 1 cup of coconut milk
  • 1 cup of water
  • Pinch of salt

Salsa:

  • 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

Other:

  • Roasted peanuts

Method:

  1. Add rice ingredients to a microwave safe bowl and microwave on high for 5 minutes and then on medium for 7 minutes. Once done, set aside to absorb remaining water
  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. Server by adding the rice, chicken, salsa and roasted peanuts to a plate

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