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Spicy Coconut Chicken With Mango Basil Salsa

 
One serving costs about $3.41 One serving costs about $3.41

$3.41 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:62%

Spoonacular Score: 62%

 

You can never have too many main course recipes, so give Spicy Coconut Chicken With Mango Basil Salsan a try. Watching your figure? This gluten free and dairy free recipe has 479 calories, 28g of protein, and 34g of fat per serving. This recipe serves 4 and costs $3.04 per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up brown sugar, vegetable oil, salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Try Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa, Coconut Grilled Chicken With Mango Salsa, and Coconut Crusted Chicken With Mango Salsa for similar recipes.

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. 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 Eroica Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Eroica Riesling

This Eroica shows the crisp acidity of the 2007 vintage, which was the best acidity holding year in the past five years. The wine delivers mandarin orange and sweet lime aromas and flavors with subtle mineral notes. The cooler September, along with selecting fruit from higher elevation and cooler sites, contributed to the mouth-watering acidity balanced by beautiful Washington Riesling fruit.An amazing pairing with sweet, flavorful Dungeness crab.

» Get this wine on Wine.com

Ingredients

Servings:
5
5  basil leaves
basil leaves
some
some black bell pepper
black bell pepper
16 oz
16 oz 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
165
165  diced mango
diced mango
0.5 Tbsps
0.5 Tbsps salt
salt
3
3  scallions
scallions
1 lb
1 lb 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 oz coconut milk
16 oz
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
165  diced mango
165
diced mango
0.5 Tbsps salt
0.5 Tbsps
salt
3  scallions
3
scallions
1 lb skinless boneless chicken breast
1 lb
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: $3.41
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
$1.20
$0.24
$4.02
$0.24
$0.11
$13.63

Tips

Health Tips

  • 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).

  • 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!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • 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

  • An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!

  • 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.

  • 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.

  • 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.

  • 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
501 Calories
28g Protein
34g Total Fat
23g Carbs
22% Health Score
Limit These
Calories
501
25%

Fat
34g
53%

  Saturated Fat
27g
174%

Carbohydrates
23g
8%

  Sugar
15g
17%

Cholesterol
72mg
24%

Sodium
1722mg
75%

Get Enough Of These
Protein
28g
58%

Vitamin C
128mg
155%

Vitamin B3
14mg
71%

Vitamin B6
1mg
62%

Vitamin A
3038IU
61%

Manganese
1mg
56%

Selenium
37µg
53%

Phosphorus
394mg
39%

Vitamin K
31µg
30%

Potassium
994mg
28%

Iron
5mg
28%

Magnesium
104mg
26%

Vitamin B5
2mg
22%

Folate
83µg
21%

Copper
0.39mg
19%

Vitamin E
2mg
16%

Vitamin B2
0.22mg
13%

Fiber
3g
12%

Vitamin B1
0.17mg
11%

Zinc
1mg
11%

Calcium
59mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need

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