with Nutty Rice and Mango Slaw
Aromatic lemongrass and sweet chilli-kissed grilled chicken thighs are the highlight of this summery grill recipe. Perfectly paired with nutty rice and a bright mango slaw, this is a meal everyone in your home will enjoy. Ingredients: Chicken thigh • Mangos • Basmati rice • Cucumber • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Lemongrass • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Basmati Rice
0.75 cup
Mango
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Soy Sauce
1 tbsp
Sweet Chili Sauce
2 tbsp
Peanuts, chopped
28 g
Lemongrass
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
1 unit(s)
Butter
1 tbsp
Sugar
1 tsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, peel, then mince or grate garlic.
- Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
- Thinly slice green onion.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Zest, then juice lime.
- To a large bowl, add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar.)
- Add chicken to the grill. Close lid and grill for 3-4 min per side, until cooked through.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking.)
- Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper.
- Thinly slice chicken.
- Divide rice, chicken and mango slaw between plates.
- Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
- Sprinkle remaining peanuts over slaw.
760
kcal
Calories
26
g
Fat
7
g
Saturated Fat
96
g
Carbohydrate
26
g
Sugar
6
g
Dietary Fiber
38
g
Protein
150
mg
Cholesterol
1010
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
