Spicy Coconut Chicken With Mango Basil Salsa
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 58.78
- Health score: 14.00
- Weight Watcher points: 18.00
Summary
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 of 64%, this dish is good. If you like this recipe, you might also like recipes such as Spicy Coconut Chicken With Mango Basil Salsa, Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa, and Spicy Chicken Salad with Mango Salsa.
Ingredients
basil leaves5
pepper4 servings
coconut milk16 ounces
brown sugar2 tablespoons- basil leaves1 handful
garlic2 teaspoons
ginger0.5 inch
jalapenos2
juice of lime1- kosher salt and pepper4 servings
lime zest0.5
mango1
salt0.5 tablespoon
scallions3
chicken breast1 pound
soy sauce2 tablespoons
vegetable oil2 tablespoons
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
Step 1
Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
Step 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.
Step 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.
Step 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.
Step 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.
Categories
Cuisines: Mexican
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free