This is truly delicious and bursting with flavor!
Serve as an appetizer or add rice for a fuller meal!
Serves 4 to 6
Ingredients
2 tsp. peeled and grated fresh gingerroot
4 garlic cloves, minced
1 tsp. crushed red pepper
2 tsp. ground coriander
2 T. white or red wine vinegar
2 tsp. olive oil
6 skinless, boneless chicken breast halves (about 2 lbs.)
4 ripe mangos
In a large dish, mix together the first 6 ingredients. Slice each chicken breast half lengthwise into 3-4 long strips. Add the chicken to the marinade mixture and toss to coat. Let marinate at room temperature for 20 minutes or in the fridge overnight.
Lightly coat a clean grill with cooking oil spray and preheat the grill to medium high. I don't own an outdoor grill so I use my stove top burner grill! But if using an outdoor grill, thread the chicken onto skewers and arrange on grill. If using a stove top grill, skewers are not necessary. Cook chicken at about 3 minutes per side, turning only once, until it is seared and just cooked through.
Remove to a clean platter and place slices of mangos on grill and cook on both sides, just until seared and warmed through. About 2 minutes per side.
Serve with Satay Sauce.
SATAY SAUCE:
Ingredients:
1/2 cup unsweetened coconut milk, well stirred or can well shaken.
1/2 cup smooth natural-style peanut butter
1 T. peeled and minced fresh gingerroot
3 T. low sodium soy sauce
1 1/2 T. brown sugar
1 T. lemon juice
1/2 tsp. crushed red pepper
Place all ingredients in a blender or food processor and puree until smooth. The sauce will keep in the fridge up to 5 days.
YUM!
Serve with lime wedges and fresh sprigs of cilantro!
Source: Quick Simple Food, by Susie Quick
