Ginger Chicken with Confetti Peach Salsa

Name: Ginger Chicken with Confetti Peach Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below); 1 tablespoon melted butter or olive oil; 2 teaspoons ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon freshly-cracked black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (I prefer smoked paprika); 2 medium peaches, pitted and diced; 1 jalapeño, cored and finely-chopped; 1/2 cup finely-chopped fresh cilantro; 1/3 cup finely-chopped red bell pepper; 1/3 cup finely-chopped red onion; juice and zest of 1 lime; big pinch of ground ginger and Kosher salt

This ginger chicken recipe is perfectly cooked and full of great flavor, then topped with the most delicious, juicy, fresh peach salsa. It's the perfect sweet and savory recipe for summer.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Ginger Chicken with Confetti Peach Salsa

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 tablespoon melted butter or olive oil
2 teaspoons ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)
2 medium peaches, pitted and diced
1 jalapeño, cored and finely-chopped
1/2 cup finely-chopped fresh cilantro
1/3 cup finely-chopped red bell pepper
1/3 cup finely-chopped red onion
juice and zest of 1 lime
big pinch of ground ginger and Kosher salt

Steps

*To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk the ginger, salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18** minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
While the chicken cooks, prepare your peach salsa (see below).
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately, topped with the peach salsa. (Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.)
Stir all ingredients together in a small bowl until combined. Taste and season with extra ginger and salt if needed. Serve immediately.

💰 Cost Estimate

Total Ingredients Rp 35.300

Per Serving Rp 8.825/serving

🏠 Save ~Rp 70.600 compared to buying!

📋 Price Breakdown (21% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
boneless skinless chicken breasts	4	-	-
melted butter or olive oil	1 tablespoon	-	-
ground ginger	2 teaspoons	-	-
kosher salt	1 teaspoon	-	-
freshly-cracked black pepper	0.5 teaspoon	-	-
garlic powder	0.5 teaspoon	Rp 8.000/100g	Rp 200
paprika	0.5 teaspoon	Rp 40.000/kg	Rp 100
peaches	2 medium	-	-
jalapeño	1	-	-
finely-chopped fresh cilantro	0.5 cup	-	-
finely-chopped red bell pepper	0.3333333333333333 cup	-	-
finely-chopped red onion	0.3333333333333333 cup	-	-
juice and zest of 1 lime	1 l	Rp 35.000/kg	Rp 35.000
big pinch of ground ginger and Kosher salt	-	-	-