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:
- 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:
- 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:
- 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
- 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.