Thai Peanut Chicken and Coconut Sticky Rice

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.

1 cup short grained rice, rinse and drained

1 can coconut milk

1/4 cup sugar

2 Tbsp maple syrup

1 tsp vanilla

1/2 tsp cinnamon

Drizzle of heavy whipping cream, optional

Add rice and coconut milk to rice cooker and cook rice. Stir and steam for another 5 mins. Stir in the rest of ingredients. Drizzle with heavy whipping cream in top if desired.