SRIRACHA CHICKEN WITH PINEAPPLE AND CUCUMBER SALSA
ADORA's Box
ADORA's Box
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Ingredients

  • 1 onion chopped
  • 1 tbsp crushed garlic
  • 1/2 c pineapple juice
  • 3 tbsps sriracha (I used mild sriracha)
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 2 tbsps brown sugar
  • 1/2 tsp ground black pepper
  • 4 chicken legs (thighs with drumsticks attached)
  • 1/3 c corn flour (corn starch)
  • oil for drizzling
  • Pre-heat the oven to 350° F/180° C.
  • Bring the mixture to boil. Simmer for 30 minutes, turning the chicken pieces over after 15 minutes
  • 1/2 c pineapple pieces, diced
  • 1/2 c deseeded cucumber, diced
  • 1/2 small red onion chopped
  • 1 tbsp fish sauce
  • 2 tsps chopped coriander leaves

Instructions

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