Sticky ginger chicken with peach salsa

INGREDIENTS

1/3 cup ginger marmalade

2 tablespoons Worcestershire sauce

1 garlic clove, crushed

1/2 teaspoon dried chilli flakes

1 tablespoon extra virgin olive oil

Olive oil spray

4 single chicken breast fillets

Lime halves, to serve

Steamed green beans, to serve

Cooked rice, to serve

PEACH SALSA

5 yellow peaches, stones removed, cut into 1cm pieces

1 avocado, cut into 1cm pieces

1 small red onion, finely chopped

2 tablespoons finely chopped fresh coriander leaves, plus extra sprigs to serve

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

METHOD

Step 1

Combine marmalade, sauce, garlic, chilli and 2 tablespoons water in a medium frying pan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture thickens.

Step 2

Meanwhile, spray chicken with oil. Season with salt and pepper. Heat a barbecue hotplate on medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer chicken to marmalade mixture. Turn to coat. Set aside.

Step 3

To make the peach salsa, combine all ingredients in a medium bowl. Season with salt and pepper.

Step 4

Sprinkle chicken with salsa and extra coriander. Serve with lime halves, beans and rice.