Peanut Ginger Chicken w/Mango Salsa and Coconut Rice

It's been a while since I've gotten a "that was really good" comment from Jim.  I guess I'm stuck in the recipe rotation as the winter ends.  But I ran across this one and it was definitely a hit!  I served it with a simple green salad mixed with cole slaw mix, some sliced green onions, chow mein noodles, sliced almonds, and an asian salad dressing mix.  A wonderful, simple meal.  You do need do prepare this the day ahead.

PEANUT GINGER CHICKEN W/MANGO SALSA AND COCONUT RICE (3 servings)

1 1/2 boneless, skinless chicken breasts
1/4 cup boiling water
1/4 cup creamy peanut butter
2 Tbsp sweet chili sauce
1 1/2 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp rice vinegar
1/2 Tbsp finely diced fresh ginger

In a medium bowl, gradually whisk water into peanut butter.  Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger.  Add chicken; stir to coat it with marinade.  Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa:
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber (I only use mini pickling cucumber and never seed them)
3 1/2 Tbsp sugar
1 Tbsp canola oil
1 Tbsp rice vinegar
1 Tbsp lime juice
1/4-1/2 cup fresh cilantro, chopped

In a medium mixing bowl, combine mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice.  Cover and chill in refrigerator for at least 1 hour.

Coconut Rice:

2 cups coconut milk (I used light....but needed to scrape the can out with a rubber spatula)  
1 1/2 cups white rice
1 cup water
3 1/2 Tbsp sugar
1/2 tsp salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in the saucepan.   Bring to a boil over high heat, stir once, then cover and cook for 15-20 minutes, or until rice is tender and water is absorbed.  Fluff with a fork, cover, and keep warm until serving.

TO SERVE:

At dinner time, grill the chicken.  Or, in my case, I layered the chicken in a broiler-safe pan lined with aluminum foil (I spooned the excess marinade over the chicken) and put it 10-12" under the broiler for 5-7 minutes on both sides.  The chicken should have slightly blackened edges.  Serve chicken with the mango salsa over the hot coconut rice.      

P.S.  Do you like my new dinner plates?!!!