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Marinade/Peanut Sauce
Blend in Blender:
1/2 cup hot water
1/2 cup brown sugar
2 Tbl. vegetable oil
1/8 tsp. cayenne pepper
1/2 cup peanut butter
1/4 cup chili sauce (find this on the ketchup-aisle)
2 Tbl. vinegar
2 tsp. ground ginger
Place 4-5 boneless, skinless chicken breasts in a large zip-lock bag. Add about one-third of the marinade to the bag. Close and refrigerate for several hours or overnight. Cover and refrigerate remaining sauce--as this is the yummy topping/dressing for the dish!
When ready to serve, remove chicken from marinate and discard bag of sauce. Grill or fry chicken. Then slice thinly to serve.
Mango Salsa
1 mango, peeled and diced finely
2 Tbl. snipped, fresh parsley or 1 Tbl. dried parsley
2 Tbl. sugar
1 Tbl. vinegar
2 Tbl. snipped, fresh cilantro
1 Tbl. vegetable oil
1 cucumber, peeled, seeded and diced finely
Make salsa 1-2 hours ahead of meal. Stir all ingredients together. Cover and refrigerate until ready to serve.
To Serve
On bed of rice--top with grilled or cooked marinated chicken. Put a couple of spoonfuls of mango salsa. Drizzle all with reserved peanut sauce.
OR
In large lettuce leaf (Eat as a lettuce wrap)--Put some steamed rice, chicken, mango salsa, and drizzle with peanut sauce.
