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!
baby spinach leaves
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Milk, Sesame, Soy)
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
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, cucumber and baby spinach leaves. Thinly slice the spring onion. Zest the lime (see ingredients list) to get a generous pinch.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, pick up the chicken with tongs, allowing the excess marinade to drip back into the bowl. Add the chicken to the pan and cook, tossing occasionally, until nicely browned, 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, spring onion, lime zest and the remaining mint. Toss with a drizzle of olive oil, a good squeeze of lime juice and a pinch of salt and pepper. TIP: Seasoning is key in salsa, so taste and season with more lime juice, salt or pepper if needed.
Divide the coconut rice between bowls and top with the caramelised chicken, tomato salsa and roasted peanuts.