Caramelised Chicken & Coconut Rice
with Tomato-Cucumber Salsa
- Gluten
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
Ginger, honey and soy sauce combine into a sticky and sensational caramelised sauce on these moreish chicken thighs. Served with coconut rice and a zesty salsa, this meal comes together quickly for a tasty payoff!
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
1 packet
chicken thigh
1 bunch
mint
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
1.5 tbs
honey
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tsp
white wine vinegar
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, honey, soy sauce and the chicken. Toss to coat and set aside.
Pick and roughly chop the mint leaves. Roughly chop the tomato and cucumber.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, pick up the chicken thigh pieces with tongs and allow the excess marinade to drip back into the bowl. Cook the chicken, tossing occasionally, until nicely browned and cooked through, 3-4 minutes. Add any remaining marinade to the pan and heat until bubbling, 30 seconds. Remove from the heat and stir through 1/2 the mint.
In a medium bowl, combine the tomato, cucumber, baby spinach leaves and the remaining mint. Add a drizzle of olive oil, white wine vinegar and season with salt and pepper. Toss to combine.
Divide the coconut rice between bowls and top with the caramelised chicken, tomato-cucumber salsa and roasted peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty combination of flavours, though some found the coconut rice too strong.
- Ease of prep: Customers praised this dish as incredibly easy to make and a great go-to meal.
- Suggestions: Consider reducing coconut milk in the rice for a milder flavour. Try the salsa without dressing for a different taste.
- Portions: Some felt there was too much chicken in the recipe.
