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Peanut Ginger Chicken with Mango Salsa and Coconut Rice


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  • Author: www.melandboyskitchen.com

Description

The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. 


Ingredients

Scale

Marinade

  • 6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
  • ½ cup boiling water
  • ½ cup creamy peanut butter
  • ¼ cup bottled chili sauce
  • 3 T. soy sauce
  • 2 T. olive oil
  • 2 T. vinegar
  • 1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

Mango Salsa

  • 1 cup chopped fresh mango
  • 1 cup peeled, seeded, and diced cucumber
  • 3 ½ T. sugar
  • 1 T. canola or olive oil
  • 1 T. vinegar
  • 1 T. lime juice
  • ½ c. fresh cilantro, chopped

Coconut Rice

  • 2 c. coconut milk
  • 1 ½ c. white rice
  • 1 c. water
  • 3 ½ T. sugar
  • ½ t. salt

Instructions

Marinade:

  1. In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa:

  1. In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice:

  1. Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve

  1. At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.