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Spicy Coconut Chicken With Mango Basil Salsa

Name: Spicy Coconut Chicken With Mango Basil Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 basil leaves, julienned; black pepper; 16 ounces coconut milk; 2 tablespoons dark brown sugar; 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

By Foodista45 min4 servings

Spicy Coconut Chicken With Mango Basil Salsa could be just the gluten free and dairy free recipe you've been looking for. For $3.12 per serving, you get a main course that serves 4. One portion of this dish contains about 28g of protein, 34g of fat, and a total of 485 calories. A mixture of basil leaves, pepper, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. It is a rather pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score

Instructions

1
Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
2
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.
3
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.
4
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.
5
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 from foodista.com