Spicy Coconut Chicken With Mango Basil Salsa

Photo by: Andie Mitchell

Spicy Coconut Chicken With Mango Basil Salsa

Food 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

Recipe 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.

Recipe source: Foodista recipe