Sticky ginger chicken with pickled cucumber salsa

A tasty Asian-inspired meal of sweet, ginger chicken served with a tangy cucumber side and rice, ready in just 30 minutes.

• 25g butter, melted, cooled
• 1/4 cup dark brown sugar
• 2 tablespoons soy sauce
• 3 teaspoons fish sauce
• 1/4 cup glace ginger, finely chopped
• 2 garlic cloves, crushed
• 8 small chicken thigh fillets
• 1 1/3 cups white long-grain rice
• Fresh coriander leaves, to serve
• Lime wedges, to serve

Pickled cucumber salsa

• 1 Lebanese cucumber
• 1 teaspoon coriander seeds
• 2 tablespoons rice wine vinegar
• 1 teaspoon caster sugar

Energy 2890kJ	Fat saturated 8.50g
Fat Total 22.60g	Carbohydrate sugars g
Carbohydrate Total 78.80g	Dietary Fibre 2.60g
Protein 41.80g	Cholesterol 149.00mg
Sodium 1201.00mg

All nutrition values are per serve.

1. Step 1

   Combine butter, sugar, soy, fish sauce, ginger and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Set aside for 10 minutes.

2. Step 2

   Meanwhile, make Pickled cucumber salsa; Slice cucumbers into very thin rounds. Place in a bowl. Crush coriander seeds between your fingers. Add to bowl with vinegar and sugar. Toss to combine. Cover. Set aside for 15 minutes.

3. Step 3

   Heat a large frying pan over medium-high heat. Cook chicken and marinade for 10 minutes, turning chicken during cooking, until chicken is caramelised and cooked through (see Notes).

4. Step 4

   Meanwhile, cook rice following packet directions, until tender.

5. Step 5

   Drain cucumber from pickling liquid. Serve chicken with rice, coriander, lime wedges and pickled cucumber salsa.

Chicken will appear to stew in the marinade, but the marinade will soon turn into a thick tofee and the chicken will become caramelised.