Peanut Ginger Chicken with Mango Salsa & Coconut Rice

I made this the other night because I had some mangoes in my fridge that were really ripe.  The dish blends all kinds of great flavors together and I thought it was delicious.  It's really rather simple to make too if you break it up into three parts: marinate the chicken overnight, prepare the salsa in the afternoon, and then prepare the rice and cook the chicken just before dinner time.

Peanut Ginger Chicken with Mango Salsa & Coconut Rice

Peanut Ginger Chicken Marinade
3-6 boneless, skinless chicken breasts or you can use tenders
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce (I found this with the Asian food in a small bottle...there were various kinds and I opted for a sweet one...but there are definitely ones with kick too.)
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger

In a medium mixing bowl, gradually stir water into peanut butter.  Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger.  Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.


Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped


In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk (I used the stuff in a can, also found with the Asian food.)
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. 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 until serving. (You can also use your rice cooker.)

To Serve:
At dinner time, grill the chicken.  You can also broil the chicken in a broiler safe pan lined with tin foil.  Just make sure if you do it this way that your chicken isn't too thick or it will burn before it's cooked through.  Spoon extra marinade on chicken and stick under broiler (about 10-12" from broiler) and bake until slightly blacked on one side and then flip over, spoon more marinade on and broil on that side until cooked through.  Serve chicken with the mango salsa over the hot coconut rice.