Honey Sriracha Chicken with Pineapple & Jasmine Rice
Tip: Top with freshly chopped coriander, toasted cashews, shredded spring onion.
- Contains sesame
Prepared with
Ingredients
LEVEL 1 (Combi Pan)
- 14oz Jasmine rice
- 30fl. oz chicken stock
- 5oz green beans, cut into 3cm pieces
- 1 tbsp fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
- 4oz honey
- 4oz sriracha
- 1 lime, juice and zest
- 1 tbsp grated ginger
- 2 tsp cornflour
- 1 tsp toasted sesame oil
- ¼ tsp Chinese five spice
- 6 x 7oz skin on, bone-in chicken thighs
- 1 ½ red peppers, cut into 3cm pieces
- 7oz fresh pineapple, cut into 3cm chunks
- 1 tbsp oil
- 1 tsp sea salt flakes
- Tin Foil
Instructions
Step 1
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
Step 2
In a large bowl, whisk honey, siracha, lime juice and zest, ginger, cornflour, toasted sesame oil and Chinese five spice together. Place chicken thighs in mixture and evenly cover in sauce, allow to sit for 60 minutes.
Step 3
In a separate large bowl, toss pepper, pineapple, salt and oil until evenly coated. Transfer to piece of aluminium foil and wrap to create a foil packet approximately 25cm long and 10cm wide.
Step 4
Transfer 1 ½ tablespoons of the marinade to the Bake Tray, then place the chicken onto the tray. Slide the tray into Level 2.
Step 5
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 190°C and set time to 17 minutes. Press START/STOP to begin cooking (the unit will steam for 8 minutes before cooking).