Ingredients
Scale
- 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 & pepper to taste
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
- 1/4 cup mayonnaise
- 1-2 tsp sriracha
- 1 tsp lime juice
Instructions
- Rinse jasmine rice under cold water. In a pot, combine rice, coconut milk, water, and salt; bring to a boil, then simmer for 15-20 minutes until liquid is absorbed.
- Marinate chicken by mixing ginger, lemon zest, juice, honey, soy sauce, olive oil, salt, and pepper in a bowl; add chicken and coat well. Let sit for at least 10 minutes.
- Heat skillet over medium-high heat; cook marinated chicken for about 5-7 minutes per side until golden brown and cooked through.
- Prepare salsa by combining pineapple, mango, red onion, lime juice, cilantro (if using), salt, and pepper in a bowl.
- For spicy mayo drizzle, whisk together mayonnaise, sriracha to taste, and lime juice.
- Serve coconut rice topped with chicken and salsa; drizzle with spicy mayo before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg