Peanut Ginger Chicken with Mango Salsa and Coconut Rice

I love that I have friends that email me recipes that they think I would love, especially when it involves peanut butter.  This fancy looking dish is Fan-tabulous!  And let me tell you, the coconut rice, is a must!!  It is soooooo soft and sweet and delicious, and I'm not normally a rice lover!    This recipe comes from on of my original food blog stalking days:  The Sisters Cafe!  Love them!!

The Pretty Salsa:

 Just throw your marinated chicken on a foil lined broiling pan, and throw it in for easy clean up!

It looks a little intimidating with all the steps, but I promise it comes together really easily if you follow these steps!!

Step 1 – make the marinade the night before or that morning and put the raw chicken in it.

Step 2 – chop up the mango and cucumber and mix up the salsa that afternoon.

Step 3 – just before dinner, put the rice on to cook.

Step 4 – cook the chicken.

Peanut-Ginger Chicken Marinade

6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) 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.

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
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. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges.   Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.