Friday, June 6, 2008

Peanut-Ginger Chicken

I think you all will love this one. A good friend of mine and my mother's brought this over last September when Sophie and I went to California to help out for a while. Suzy just showed up with dinner because she knew I was busy all day with cleaning and going through my Mom's stuff. It tasted amazing! The coconut rice is simply delicious. Very refreshing meal for summertime and very healthy!

Peanut-Ginger Chicken with Mango Salsa


  • 6 boneless, skinless chicken breasts
  • 1/2 cup boiling water
  • 1/2 cup creamy peanut butter
  • 1/4 cup bottled chili sauce
  • 3 T cup soy sauce
  • 2 tablespoons salad oil
  • 2 tablespoons vinegar
  • 4 cloves garlic, minced
  • 1 T grated fresh ginger or 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 cup chopped fresh mangoes
  • 1 cup chopped, seeded cucumbe
  • 3 1/2 tablespoon sugar
  • 1 tablespoon salad oil
  • 1 tablespoon vinegar
1. If desired, remove skin from chicken. Place the chicken in a plastic bag set in a shallow bowl.
2. For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours; turn occasionally.
3. For salsa, in a medium mixing bowl combine chopped fruit, cucumber, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.
4. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 45 to 50 minutes or until tender and cooked through. Spoon some of the salsa over chicken; pass the remaining salsa. If desired, serve with hot cooked rice. Makes 6 servings.

Coconut Rice

2 c. Coconut milk
1 ½ c. white rice
1 c. water
3 1/2 T. sugar
½ t. kosher salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm. (You can also use your rice cooker.)

Sophie and I finished off the leftovers today for lunch. Sophie was hogging all the coconut rice so I cut her off. She charmed me though with that cute smile. She charmed me right into giving her the last bite!


Anne said...

Yum, this sounds so good. I am going to try it.

Betsy said...

1/2 cup boiling ??? I am so excited to make this...I LOVE coconut!

Ashley said...

Got on for, oh, like the 30th time to get this recipe. It's a staple, you'd think I'd print it out. But now I'm missing you!!! Hope you're having a good weekend, love ya!

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