Peanut Chicken with Coconut Rice, & Mango Salsa

I have always been a sucker for anything that is served with Coconut Rice! A cute friend of mine made me this for dinner a couple of years back and right after Sam and I ate it, we were begging for the recipe. It’s been a favorite in the Pugmire household since. This recipe is super simple, and the flavor is out of this world! If you like Thai food, then you will LOVE this recipe! It’s also an affordable recipe to serve in large settings. I like to slice the chicken breast up into tender slices. Pictured below are some pictures of items I use, and how I cut/grill. Below that you will find the recipe, and I’m pretty sure it’ll become a family favorite in your house too! Enjoy!

And if you feel so obliged to watch Sam and I being very entertaining while we ate this delicious dish, Click here to watch! haha. Sam was SO over it! haha. First of many videos of Sammy and I to come! So make sure you subscribe to my channel!

Peanut Chicken with Coconut Rice and Mango Salsa Recipe:

• Marinade
  >> 1/2 cup boiling water
  >> 1/2 cup creamy peanut butter
  >> 1/4 cup bottled chili garlic sauce (you can find it on the Asian food isle)
  >> 3 Tbls. Soy sauce
  >> 2 Tbls. Vegetable oil
  >> 2 Tbls. Vinegar
  >> 1 Tbls. Ground Ginger
  >> 4-8 Chx breasts
• Marinade Instructions
  >> Cut chicken breasts into strips and put in a Ziploc bag. Boil water and stir into peanut butter (the mixture will stiffen first then get soft). Stir in chili sauce, oil, soy sauce, vinegar and ginger. Pour over chicken and seal bag. Make sure the chicken is coated with marinade. Chill in the refrigerator for 3-4 hours (you can even make it in the morning and let it marinade for the day until you’re ready for dinner).
• Mango Salsa
  >> 2 cups chopped mangoes (I use frozen mangos-easier to cut)
  >> 1 chopped cucumber
  >> Chopped Cilantro (I usually just eye it and add as much as I want)
  >> 3 1/2 Tbls. Sugar
  >> 1 Tbls. Vegetable oil
  >> 1 Tbls. Vinegar
• Mango Salsa Instructions:
  >> In a medium size bowl combine fruit,cucumber, cilantro, sugar, oil, and vinegar. Cover and chill in refrigerator till serving. I usually make this right after I start marinading the chicken. I feel like the salsa tastes better when it’s settled for 3-4 hours.
• Coconut Rice
  >> 2 cups coconut milk (just 1 can-you can find it in the Asian food isle)
  >> 2 cups water
  >> 2 cups white rice
  >> 3 1/2 Tbls. Sugar
  >> 1/2 tsp. salt
• Coconut Rice Instructions:
  >> Combine all ingredients for rice in a rice cooker and press start should cook about 15-20 minutes. If you don’t have a rice cooker combine all ingredients in a saucepan and bring to a boil. Just stir once and cover turning hear to simmer and let cook 18-20 min. Or until rice is tender and liquid is gone.
• Cooking the chicken: Grilling it is the best. I use my indoor George Forman Grill and it works great too. You can broil it in the oven or fry it in a pan too.

Serve with rice, chicken, and top with mango salsa.

Enjoy!