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Spicy Coconut Chicken With Mango Basil Salsa

 
One serving costs about $3.49 One serving costs about $3.49

$3.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:63%

Spoonacular Score: 63%

 

The recipe Spicy Coconut Chicken With Mango Basil Salsa can be made in about 45 minutes. For $3.49 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 508 calories, 29g of protein, and 35g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by spoonacular user activenetworkuser7774. If you have lime zest, bell pepper, jalapenos, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mexican food. If you like this recipe, you might also like recipes such as Spicy Coconut Chicken With Mango Basil Salsa, Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa, and Spicy Chicken Salad with Mango Salsa.

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The St. Innocent Momtazi Hill Pinot Noir ( half-bottle) with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

St. Innocent Momtazi Hill Pinot Noir ( half-bottle)

This is a complex wine that reflects the heat of the afternoon sun, the cool, windy evenings, and the rustic soils of the McMinnville hills while retaining the dark beauty of its intense, ripe fruit. It is aromatically complex with layers of blue and black fruit, Indian spices, coffee hints, and pepper. In the mouth the blue/black fruit flavors and eastern spice notes are layered with a "sauvage" sense of wildness. Texturally layered, its flavors vary in intensity and quality over your tongue and palate. Ample ripe tannins balance with its acidity.

» Get this wine on Wine.com

Ingredients

Servings:
5
5  basil leaves
basil leaves
some
some black bell pepper
black bell pepper
16 ounces
16 ounces coconut milk
coconut milk
2 Tbsps
2 Tbsps dark brown sugar
dark brown sugar
1 handful
1 handful fresh basil leaves
fresh basil leaves
2 tsps
2 tsps garlic
garlic
0.5 inch
0.5 inch ginger
ginger
2
2  fresh jalapenos
fresh jalapenos
1
1  lime (juice)
lime (juice)
some
some black kosher salt
black kosher salt
0.5
0.5  lime zest
lime zest
1
1  diced mango
diced mango
0.5 Tbsps
0.5 Tbsps salt
salt
3
3  scallions
scallions
1 pound
1 pound skinless boneless chicken breast
skinless boneless chicken breast
2 Tbsps
2 Tbsps soy sauce
soy sauce
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
5  basil leaves
5
basil leaves
some black bell pepper
some
black bell pepper
16 ounces coconut milk
16 ounces
coconut milk
2 Tbsps dark brown sugar
2 Tbsps
dark brown sugar
1 handful fresh basil leaves
1 handful
fresh basil leaves
2 tsps garlic
2 tsps
garlic
0.5 inch ginger
0.5 inch
ginger
2  fresh jalapenos
2
fresh jalapenos
1  lime (juice)
1
lime (juice)
some black kosher salt
some
black kosher salt
0.5  lime zest
0.5
lime zest
1  diced mango
1
diced mango
0.5 Tbsps salt
0.5 Tbsps
salt
3  scallions
3
scallions
1 pound skinless boneless chicken breast
1 pound
skinless boneless chicken breast
2 Tbsps soy sauce
2 Tbsps
soy sauce
2 Tbsps vegetable oil
2 Tbsps
vegetable oil

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs
whisk
whisk
plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs
whisk
whisk


Instructions

  1. Make the salsa: Stir all ingredients in a medium bowl, cover and refrigerate until ready to serve dish. You can make this up to a day in advance.
  2. Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
  3. Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.
  4. 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.
  5. Heat 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.
  6. Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.
  7. Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
  8. Pour 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.48
Ingredient
5 basil leaves
some black bell pepper
16 ounces coconut milk
2 tablespoons dark brown sugar
1 handful fresh basil leaves
2 teaspoons garlic
½ inches ginger
2 fresh jalapenos
1 lime (juice)
½ lime zest
1 diced mango
3 scallions
1 pound skinless boneless chicken breast
2 tablespoons soy sauce
2 tablespoons vegetable oil
Price
$0.08
$1.50
$2.77
$0.08
$0.08
$0.13
$0.02
$0.12
$0.25
$2.79
$1.50
$0.24
$4.02
$0.24
$0.11
$13.94

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
507 Calories
28g Protein
34g Total Fat
25g Carbs
22% Health Score
Limit These
Calories
507
25%

Fat
34g
53%

  Saturated Fat
27g
174%

Carbohydrates
25g
8%

  Sugar
16g
19%

Cholesterol
72mg
24%

Sodium
1722mg
75%

Get Enough Of These
Protein
28g
58%

Vitamin C
131mg
160%

Vitamin B3
14mg
71%

Vitamin A
3152IU
63%

Vitamin B6
1mg
62%

Manganese
1mg
56%

Selenium
37µg
53%

Phosphorus
396mg
40%

Vitamin K
31µg
30%

Potassium
1012mg
29%

Iron
5mg
28%

Magnesium
105mg
26%

Vitamin B5
2mg
22%

Folate
88µg
22%

Copper
0.4mg
20%

Vitamin E
2mg
16%

Vitamin B2
0.23mg
13%

Fiber
3g
13%

Vitamin B1
0.17mg
12%

Zinc
1mg
11%

Calcium
60mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need

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