Peanut Ginger Chicken w/California Salsa Recipe
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Category: |
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Ingredients: |
Ingredients: 6 to 8 boneless skinless chicken breasts
2 c. steamed rice
cashews (optional) for topping
Marinade:
1/2 c. hot water
1/2 c. peanut butter ( use chunky)
1/4 c. sugar
1/8 c. chili sauce (or more if you like it spicier)
2 T olive oil
2 T vinegar
4 cloves of garlic
2 tsp grated ginger root or 1/2 tsp ground ginger (fresh is better)
1/4 tsp ground red pepper
California Salsa:
2 c. diced mango
2 c. chopped seeded cucumber
2 green onions thinly sliced
2 T snipped parsley
4 T snipped cilantro
2 T sugar
1 T olive oil
1 T vinegar
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Directions: |
Directions:Marinade:
In a small mixing bowl gradually stir hot water into peanut butter. The mixture will stiffen at first. Stir in remaining ingredients and whisk. Place 6 to 8 chicken breasts in a ziplock bag with about 1/3 marinade. Refrigerate for several hours or overnight.
Salsa:
Make salsa in separate bowl at least 1 to 2 hours before dinner. Mix all ingredients; cover and refrigerate.
Directions:
When ready to grill chicken, remove it from bag and discard marinade. Grill chicken and brush with some remaining marinade while it is cooking. When finished cooking put remaining marinade on top of chicken "peanut sauce".
You can serve the chicken with steamed rice, "peanut sauce", California salsa and top it with cashews.
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