Spicy Coconut Chicken With Mango Basil Salsa
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.
Total Steps
8
Ingredients
17
Tools Needed
13
Ingredients
- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 5 leaves basil, julienned
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- 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
Instructions
Step 1
Stir all salsa ingredients (mango, scallions, basil, lime juice, salt, pepper) in a medium bowl, cover, and refrigerate until ready to serve. This can be made up to a day in advance.
Step 2
In a mixing bowl, whisk to combine all chicken marinade ingredients: fresh jalapenos, garlic, ginger, dark brown sugar, soy sauce, lime zest, coconut milk, torn basil leaves, vegetable oil, salt, and pepper. Do not add the chicken yet.
Step 3
Place the chicken strips in a large shallow bowl. Pour three-quarters of the prepared marinade over the chicken and toss to coat thoroughly.
Step 4
Cover the chicken bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Refrigerate the remaining one-quarter of the marinade separately.
Step 5
Heat a nonstick skillet over high heat. Using tongs or a fork, remove the chicken from the marinade (discarding excess marinade from the bowl) and place it in an even layer in the hot pan.
Step 6
Flip the chicken after about 3-4 minutes. Continue cooking for another 7 minutes, or until cooked through and no longer pink.
Step 7
Meanwhile, in a separate saucepan, add the reserved marinade. Bring it to a boil and cook until slightly thickened, which should take about 5 minutes.
Step 8
Pour the thickened marinade over the cooked chicken. Serve immediately with rice (cooked in half coconut milk/half water with lime zest) and top each plate with the basil-mango salsa you prepared earlier.