It's been awhile since anyone posted on here, let alone posted a recipe. But we had the yummiest dinner last night and it was too good not to share!
It's from a recipe blog called http://www.thesisterscafe.com/
I get LOTS of good recipes there.
Anyway, the only thing I did differently was add some chopped red bell pepper to the salsa - it added a little more color :)
here it is:
Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Peanut-Ginger Chicken 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)
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.
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
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.
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt
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.)
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.