The Four Seasons Maldives’s Honey Ginger Limeade Recipe. Make 3-4 servings. Ingredients3 medium (roughly thumb-sized) pieces of fresh ginger2 limes, juiced2 Tbsp honey. Instructions1.

While the rice cooks, I mix honey, lime juice, and grated ginger in a bowl. I toss in the thinly sliced chicken and let it marinate for at least 15 minutes. Longer is better if you’ve got time.

Portion sizes - I’d say it is for 3 persons but again depending on the size of the chicken breast (and the sides you’re choosing!) you may have some leftovers. Sear the chicken - important ...

In a bowl, whisk honey, stock, lime juice and zest. Add to skillet, scraping the bottom of the pan with a wooden spoon to scrape up any brown bits. Let cook for 1 minute.

Prepare the salmon by mixing the honey, lime juice, soy sauce, garlic, sesame oil, salt and pepper in a lg. zipper bag. Add the salmon pieces and marinate for 15 minutes. 2.

In a bowl, whisk the lime juice, garlic, vinegar, honey, a pinch of salt, soy sauce, and the 4 tablespoons vegetable oil until smooth. 3. Remove half the lime mixture from the bowl and set aside.

Pull the fruit from the refrigerator 20 minutes before tossing with the honey and lime. Fruit salad is best served soon after assembly. That said, don’t toss leftovers!

Instructions: In a small food processor, combine the garlic, lime juice, oil, honey, chile-garlic sauce, salt and pepper and blend until smooth to make a marinade. Reserve 1/4 cup of the marinade ...