Thursday, April 26, 2012

Peanut Ginger Chicken with Mango Salsa & Brown Coconut Rice

This is one of my most favorite dinners!  It is honestly a winner that everyone enjoys and it's very low-fat & healthy!  It's perfect for a summer BBQ.  It also makes great leftovers.  The salsa stays fresh with the vinegar on it, so it's still good the next day.  WARNING:  The coconut brown rice is addicting!!  I'm just warning you :)

Peanut Ginger Chicken Marinade:
1/2 c. hot water
1/2 c. all natural peanut butter
1/4 c. chili garlic sauce (found in the Asian section of your grocery store)
3 T. Bragg's Liquid Aminos (or low sodium soy sauce)
2 T. olive oil
2 T. vinegar
1 T. fresh grated ginger or 1/4 t. ground ginger (fresh is always best)
6 boneless skinless chicken breasts or 18 chicken tenderloins

In a small bowl, stir hot water into peanut butter.  Stir in the next 5 ingredients until well mixed.  Place chicken in a bowl or bag & pour marinade over the chicken.  Hint:  I like to use chicken tenderloins or slice my chicken breasts into thin slices so they can absorb more marinade and they don't take as long to cook.  I never have to worry about dry overdone ends and pink in the middle of the breast.  It's easier to serve that way too.  Marinate at least a couple of hours, but up to 24 hours.  Mix or turn bag occasionally.

Grill chicken on a medium heat grill for about 5 minutes on each side.  They may not take that long, just test them for doneness.  Serve with mango salsa & coconut rice.

Mango Salsa:
2-3 mango's, diced
1 cucumber, diced
2 T. thinly sliced green onion
1/4 c. fresh cilantro, chopped
1 tsp. sugar or agave
1 tsp. vinegar ( I like Bragg's apple cider vinegar)

Combine all ingredients in a bowl, cover & chill.  This can be made ahead, so I like to do it a couple hours before.

Coconut Brown Rice:
2 c. sweet brown rice (or any type of brown rice)
2 c. lite coconut milk (1 can)
2 c. water
1/2 t. sea salt
1/4 c. sugar
1/4 c. dry shredded coconut (unsweetened)
1 T. coconut oil

Rub coconut oil on pan.  Add all the ingredients & bring to a boil over a high heat.  When it boils, cover & turn down heat to low (about #2 on your stove dial).  Allow for 1 hour to cook or until rice has absorbed all the liquid.  If it seems like the liquid is not absorbing, take the lid off and let it cook some more.  Allow it to sit for 5 minutes or so and then fluff with a fork.
This can also be made a little ahead of time because it can sit in the pan with the lid on and stay warm for about an hour without any heat or on very, very low heat.
 This is how thinly I cut the chicken.  I love the extra marinade and how fast they cook!
 If you have never cut a mango before, this is how I do it.  You hold your mango upright because the seed is long, flat & skinny.  You cut off both sides of the mango around the seed.  Once you cut off both sides you will be left with the small skinny middle (see in picture next to the whole mango).  Then score each side down to the skin, being careful not to cut through the skin.  Once they are scored, flip it inside out and it looks like a mango city :)  That's what my kids call them.  They love to say, "Mom, can we have Mango Cities!"  The problem is they would eat five each if I would let them.  If only I could grow mangos!  Anyways, then just cut them off and dice them a little smaller if needed.  Enjoy!!

Bon Appetit!

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