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!
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baby spinach leaves
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
white wine vinegar
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.