Friday, July 01, 2005

Chicken with Mango Salsa, Edamame, and Coconut Rice

Chicken with Mango Salsa, Edamame, and Coconut Rice(Adapted from CL)

1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons honey
3/4 teaspoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced

1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper

Coconut rice
1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

Remaining ingredients
1 cup frozen edamame succotash
4 - 6-ounce skinless, boneless chicken breast halves

For the sauce, combine first 10 ingredients in a blender and proccess until incorporated.

To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine.

To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15-20 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.

Cook edamame according to package directions.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.

1 comment:

  1. Thank goodness this is all virtual, otherwise I would be a seriously piggy girl. That looks so delicious to me!

    Thanks for the idea!