Ingredients for Lemon Ginger Chicken with Pineapple Mango Salsa

🍋 Lemon Ginger Chicken with Pineapple Mango Salsa 🍍🌶️

For the Lemon Ginger Chicken:

• 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 🧂

For the Coconut Rice:

• 1 cup jasmine or basmati rice 🍚
• 1 cup coconut milk 🥥
• 1/2 cup water 💧
• 1/2 tsp salt 🧂

For the Pineapple Mango Salsa:

• 1/2 cup diced pineapple 🍍
• 1/2 cup diced mango 🥭
• 1/4 cup diced red onion 🧅
• 1 tbsp lime juice 🍋
• Fresh cilantro, chopped (optional) 🌿
• Salt & pepper to taste 🧂

For the Spicy Mayo:

• 1/4 cup mayonnaise 🍶
• 1-2 tsp sriracha (adjust for spice) 🌶️
• 1 tsp lime juice 🍋

Step-by-Step Instructions

1. Prepare the Coconut Rice

Rinse the jasmine rice until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the rice is tender and infused with creamy coconut flavor.

2. Make the Lemon Ginger Glaze

In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Stir until the honey is dissolved.

3. Cook the Chicken

Heat the olive oil in a skillet over medium heat. Season the chicken pieces with salt and pepper, then cook them for 4-5 minutes, or until golden and fully cooked. Pour the lemon ginger glaze over the chicken, stirring occasionally for another 2-3 minutes, until the sauce thickens and coats the chicken evenly.

4. Prepare the Pineapple Mango Salsa

In a mixing bowl, combine the diced pineapple, mango, red onion, and lime juice. Add a sprinkle of salt and pepper, and toss gently to mix. For an extra layer of flavor, add a handful of chopped fresh cilantro.

5. Make the Spicy Mayo

Whisk together the mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust the sriracha to your spice preference.

6. Assemble the Bowl

Start with a base of coconut rice, layer on the lemon ginger chicken, and top with the pineapple mango salsa. Drizzle with spicy mayo and garnish with fresh cilantro or lime wedges for a finishing touch.

Tips for Making the Best Lemon Ginger Chicken

1. Marinate for Extra Flavor:
   If you have time, marinate the chicken in the lemon ginger glaze for 30 minutes before cooking to deepen the flavor.
2. Choose Fresh Ingredients:
   Use fresh pineapple, mango, and ginger for the salsa and glaze. Fresh ingredients elevate the dish with vibrant and authentic flavors.
3. Adjust the Spice:
   Add more or less sriracha in the spicy mayo to suit your heat tolerance. Alternatively, sprinkle red chili flakes over the salsa for an extra kick.
4. Make It Ahead:
   The pineapple mango salsa and coconut rice can be made ahead of time and stored in the refrigerator, making assembly faster during busy evenings.
5. Use Chicken Thighs for Juicier Meat:
   If you prefer, swap chicken breasts with boneless, skinless thighs for a juicier texture.

Common Questions About Lemon Ginger Chicken

Q1: Can I use frozen mango and pineapple for the salsa?
Yes, but make sure to thaw and drain them completely before dicing to avoid a watery salsa.

Q2: What can I use instead of coconut milk for the rice?
You can substitute coconut milk with regular milk or chicken broth, though the coconut flavor will be missing.

Q3: Is there a vegetarian alternative for this dish?
Absolutely! Swap the chicken with firm tofu or chickpeas and cook them in the lemon ginger glaze.

Common Mistakes and How to Avoid Them

Mistake 1: Overcooking the Chicken
Overcooked chicken can be dry and tough. Cook just until the chicken is no longer pink in the center and the glaze coats it well.

Mistake 2: Watery Salsa
Avoid watery salsa by patting the diced mango and pineapple dry before mixing.

Mistake 3: Burnt Rice
Make sure to keep the heat low while cooking the coconut rice and stir occasionally to prevent sticking or burning.

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