Spicy Coconut Chicken With Mango Basil Salsa

Ingredients

For the Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
For the Chicken:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2 - inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
1 pound boneless, skinless chicken breast, cut into strips

Preparation

1
Make the salsa: Stir all ingredients in a medium bowl, cover and refrigerate until ready to serve dish. You can make this up to a day in advance.
2
Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
3
Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.
4
Cover the chicken bowl with plastic wrap, and marinate for at least 30 minutes and up to 4 hours, refrigerated. Refrigerate the remaining 1/4 of the marinade separately.
5
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the chicken from the marinade and place in an even layer in the pan.
6
Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.
7
Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
8
Pour over the cooked chicken or shrimp and serve with rice cooked in half coconut milk/half water with zested lime. Top the plate with the basil-mango salsa you'd made earlier.

Tools

 



Comments

arlene's picture

This sounds so delicious..how exactly do you cook the rice? Would Basmati rice work in this recipe?

Andie Mitchell's picture

Hi Arlene! Yes, basmati would work just fine. The rice should be cooked in half coconut milk/half water with about 2 TBSP zested lime for a little zing. Use the same proportion of liquid to rice that you normally use, or according to rice package directions. So, if you're making 1 cup dry rice (about 4-ish servings when cooked), use 2 cups liquid (1 cup water, 1 cup coconut milk).

Curt's picture

I like to add about 2 oz of Thai Sweet Chile Sauce to coconut rice. It would be nice in that chicken marinade too. It's good in everything!!

About

This is a recipe from Dave Lieberman of the Food Network, found here: http://www.foodnetwork.com/recipes/dave-lieberman/spicy-coconut-shrimp-with-spicy-mango-basil-salsa-and-lime-jasmine-rice-recipe/index.html

The chicken is unbearably succulent- bursting with juicy flavors of lime, rich coconut milk, sweet brown sugar, and basil. It's then topped with fresh mango salsa that has been marinated with basil and jalapeno. All at once sweet, savory, and spicy. The taste trifecta.

Yield:

4 servings

Added:

September 16, 2010

Creator:

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