From The Kitchen Of Rachelle Underwood

Saturday, November 13, 2010

Peanut-Ginger Chicken with Cucumber Fruit Salsa

I hope to be consistently back blogging since I have finally settled our family into our new house. My kitchen got bigger in this house, so I feel like I have alot of room to spread my wings and cook! I have made many new things these last 2 weeks, and can't wait to share them with you!
This recipe is incredibly light and delicious. It is a great meal if you are watching your calories or if you want to get out of the boring menu you have been making for your family. My kids loved it, I loved it, and my husband wants me to make it every week! The salsa is a must, must, must! Just put whatever fruit is on sale or in season. I think any fruit would work well besides bananas, or berries. You can also use a regular cucumber, just make sure you peel the skin off.

Peanut-Ginger Chicken with Cucumber Fruit Salsa

Marinade for chicken:
1/2 c boiling water
1/2 c creamy peanut butter
1/4 c bottled chili sauce (Think Siracha)
4 tbs soy sauce
2 tbs oil
2 tbs vinegar
4 cloves garlic, minced
1 tbs fresh grated ginger, or 3/4 tsp ground ginger
4 boneless, skinless chicken breasts (about 3 pounds)

For the salsa:
1 c chopped fresh fruit (nectarines, oranges, peaches, plums, or pears)
1 c chopped, seeded cucumber
2 tbs green onion, sliced thinly
2 tbs cilantro, chopped
1 tbs sugar
1 tbs vinegar
1 tbs oil
1/4 tsp salt

Combine marinade ingredients in a bowl, and mix well. Place chicken in a zip-lock bag, and pour marinade over chicken. Let marinate over night from either 12 to 24 hours. Make salsa, about 1 to 2 hours before eating, combine all ingredients for the salsa, cover and let sit in the fridge until ready to serve. Grill chicken on bbq until done. Serve salsa on top or on the side of the chicken.


Kristin said...

eww I HAVE to make this!! Miss you guys!

Melodie said...

Sounds delicious! This is next on my list of new recipes to try. Thanks!