Craving This Right Now: Spicy Coconut Chicken With Mango Basil Salsa
By: Leah Rodrigues
Published: May 9, 2012

Spicy coconut chicken is the ideal recipe to change up your weekly chicken dinner routine.  Chicken breasts are marinated with jalapenos, garlic, coconut milk, ginger are more- needless to say it packs major flavor.  Served alongside the chicken is a sweet mango salsa paired with basil and scallions, and lime.   This meal is perfectly balanced, including all the flavors in the taste spectrum (salty, spicy, sour, sweet).  You are your family will definitely devour this different kind of chicken dinner.
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
15 grinds pepper
1 pound boneless, skinless chicken breast, cut into strips
 
Directions:
 








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.


   
Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.


   
Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.


   
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.


   
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.


   
Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.


   
Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.


   
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.

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.


     
Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.


     
Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.


     
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.


     
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.


     
Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.


     
Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.


     
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.

Comments:
kitty
July 30, 2013

Mango chix