Rachel Khoo'S Sticky Malaysian Chicken With Pineapple Salad Recipe

Name: Rachel Khoo'S Sticky Malaysian Chicken With Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the glaze and chicken:; 3 cloves garlic, peeled; 1 1 1/4-inch piece ginger, peeled and coarsely chopped; 1/3 cup cup runny honey; 1/3 cup light soy sauce or tamari; 1 red chile, with seeds; 2 tablespoons sesame oil; 2 tablespoons fish sauce; 2 pounds chicken drumsticks and thighs (4 of each); 1 tablespoon sesame seeds, toasted; For the Malaysian salad:; 1 cucumber; 1/2 small pineapple; 1 small red onion; 1 lime, juiced; 1 pinch Sea salt

Servings: persons

For the glaze and chicken:
3 cloves garlic, peeled
1 1 1/4-inch piece ginger, peeled and coarsely chopped
1/3 cup cup runny honey
1/3 cup light soy sauce or tamari
1 red chile, with seeds
2 tablespoons sesame oil
2 tablespoons fish sauce
2 pounds chicken drumsticks and thighs (4 of each)
1 tablespoon sesame seeds, toasted
For the Malaysian salad:
1 cucumber
1/2 small pineapple
1 small red onion
1 lime, juiced
1 pinch Sea salt

1
Preheat the oven to 400u00b0 F. To make the glaze: In a food processor, blend all the ingredients up to the chicken together until fairly smooth. Place the chicken pieces in a large roasting pan with the glaze, tossing them well to coat. Bake for 45 minutes, remove from the oven, and sprinkle with the toasted sesame seeds.
2
To make the Malaysian salad: Halve the cucumber lengthwise, then seed with a spoon and discard the seeds. Cut in half again, then slice on an angle and put in a large bowl. Peel the pineapple, cut into small cubes, and add to the bowl. Peel and thinly slice the onion. Add to the bowl, along with the lime juice. Taste and season the salad with salt just before serving alongside the chicken.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the glaze and chicken:, 3 cloves garlic, peeled, 1 1 1/4-inch piece ginger, peeled and coarsely chopped, 1/3 cup cup runny honey, and more.

Yes, Rachel Khoo'S Sticky Malaysian Chicken With Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rachel Khoo'S Sticky Malaysian Chicken With Pineapple Salad

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