Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Stephenie Larsen
thesisterscafe.com
Peanut-Ginger Chicken
Marinade
6 boneless, skinless chicken breasts or most of a 3 lb bag of defrosted tenderloins
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 Tbsp soy sauce
2 Tbsp olive oil
2 Tbsp vinegar
1 Tbsp grated fresh ginger or 1 tsp
ground ginger
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
I° cup chopped fresh mango
½ cup fresh cilantro, chopped
1 cup peeled, seeded, and diced cucumber
3 ½ Tbsp sugar
1 Tbsp canola or olive oil
1 Tbsp lime juice
1 Tbsp vinegar
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 cup short grained rice, rinse and drained
1 can coconut milk (add water)
1/4 cup sugar (or less)
2 Tbsp maple syrup (or less)
1 tsp vanilla
1/2 tsp cinnamon
Cook rice in rice cooker with coconut milk and water. Once done, add in additional ingredients.
Additional toppings:
Purple cabbage, shredded
Drizzle heavy cream
Peanut sauce
