Spicy Coconut Chicken With Mango Basil Salsa

Spicy Coconut Chicken With Mango Basil Salsa

Spicy Coconut Chicken With Mango Basil Salsa

 45 minutes

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Details

Servings: 4
Dairy-Free: True
Gluten-Free: True
Weight Watchers: 18 Points
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Cuisine

Mexican
lunch
main course
main dish
dinner

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Ingredients

5 basil leaves, julienned
black pepper
16 ounces coconut milk
2 tablespoons dark brown sugar
Small handful basil leaves, torn
2 teaspoons garlic, minced
1/2 - inch piece ginger, peeled and grated
2 fresh jalapenos, sliced
1 lime, juiced
Kosher salt and freshly ground black pepper
1/2 lime, zested
1 mango, peeled and finely diced
1/2 tablespoon of salt
3 scallions, sliced
1 pound boneless, skinless chicken breast, cut into strips
2 tablespoons soy sauce
2 tablespoons vegetable oil

Instructions

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.Make the chicken

Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.

Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.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.

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.Flip the chicken after about 3-4 minutes.

Let the mixture cook for another 7 or so minutes, until cooked through.Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.

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.

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