Spicy Coconut Chicken With Mango Basil Salsa

Ingredients

• •5 basil leaves
• •1 handful basil leaves
• •pepper
• •16 ounces coconut milk
• •2 tablespoons brown sugar
• •2 teaspoons garlic
• •½ inch ginger
• •2 jalapenos
• •juice of lime
• •kosher salt and pepper
• •½ lime zest
• •1 mango
• •½ tablespoon salt
• •3 scallions
• •1 pound chicken breast
• •2 tablespoons soy sauce
• •2 tablespoons vegetable oil

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Method

From foodista.com — read the original

1. 1Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
2. 2Place 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.
3. 3Heat 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.
4. 4Let 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.
5. 5Pour 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.