Sticky ginger chicken with peach salsa

March 19, 2018 Recipe

Another season is upon us. Summer has made an official exit and autumn is here. If you’re looking for something new and amazing to cook the family this time of year, we recommend trying this recipe courtesy of taste.com.au

INGREDIENTS

  • 1/3 cup ginger marmalade
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, crushed
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon extra virgin olive oil
  • Olive oil spray
  • 4 single chicken breast fillets
  • Lime halves, to serve
  • Steamed green beans, to serve
  • Cooked rice, to serve

PEACH SALSA

  • 5 yellow peaches, stones removed, cut into 1cm pieces
  • 1 avocado, cut into 1cm pieces
  • 1 small red onion, finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves, plus extra sprigs to serve
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil

METHOD

Step 1

Combine marmalade, sauce, garlic, chilli and 2 tablespoons water in a medium frying pan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture thickens.

Step 2

Meanwhile, spray chicken with oil. Season with salt and pepper. Heat a barbecue hotplate on medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer chicken to marmalade mixture. Turn to coat. Set aside.

Step 3

To make the peach salsa, combine all ingredients in a medium bowl. Season with salt and pepper.

Step 4

Sprinkle chicken with salsa and extra coriander. Serve with lime halves, beans and rice.

Bon appetit!

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