Becky and I had a cooking adventure last week where we made this delicious chicken dish. I followed the recipe exactly (how rare!), but I thought it came out way too spicy, so next time I’ll halve the chili sauce (which is reflected below). This was really flavorful and the salsa was absolutely delicious with it.
Peanut-Ginger Chicken with Mango Salsa
Serves 6
Adapted from The Sisters Cafe
- 2 1/2 lbs chicken tenders (or 6 boneless, skinless chicken breasts)
- 1/2 cup boiling water
- 1/2 cup creamy peanut butter
- 1/8 cup bottled chili sauce
- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 2 Tbsp white vinegar
- 1 1/2 Tbsp fresh ginger, grated
In a medium mixing bowl, gradually stir water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat with sauce and allow to marinade in the fridge for 12 to 24 hours.
Mango Salsa
- 1 cup chopped fresh mango
- 1 cup cucumber, diced
- 1 tsp sugar
- 1 Tbsp olive oil
- 1 Tbsp white vinegar
- 1/2 lime, juiced
- 1/2 cup fresh cilantro, chopped
In a medium mixing bowl, combine all ingredients and stir well. Can be made ahead of time and refrigerated until needed.
Place chicken in a baking dish and spoon extra marinade on top. Place 10-12 inches below the broiler. Broil (on low if you have a setting) for 7-10 minutes on each side. Serve with mango salsa.
You chicken dish sounds very good. I think some chili sauces are very hot and others don’t have much heat to them at all. I just made a mango salsa with a sweet Thai chili sauce that had very little heat to it. Perhaps you might experiment with a different brand.
That’s a good point, Karen. I’ll have to experiment!
I’m trying this with tofu this week!
Oooh let me know how that turns out! I’m running out of easy vegetarian ideas!