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
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
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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