Peanut Ginger Chicken With California Salsa Food

PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
• For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
• For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
• In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.

PEANUT-SALSA CHICKEN

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13 inch pan with nonstick spray. Arrange chicken in a single layer.
• Combine dressing, salsa, basil, peanut butter, and sesame oil in a bowl. Pour over chicken and make sure all pieces are well covered with sauce.
• Bake uncovered for 35-40 minutes or until sauce is bubbly and chicken is not pink in the centre.
• Sprinkle with green onion.
• Serve with rice.

PEANUT GINGER CHICKEN

Steps:

• Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
• In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
• Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
• In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
• Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
• Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN

Steps:

• In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
• Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
• Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
• In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
• Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
• Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

PEANUT-GINGER CHICKEN WITH CALIFORNIA SALSA

Steps:

• Rinse chicken and pat dry, place in deep bowl.
• In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
• Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
• Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
• Turn occasionally.
• In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
• Cover and chill for 1 hour.
• Remove chicken from marinade; discard marinade.
• Broil, 8 inches from the heat for 15 minutes, turning often.
• Bake at 350* for another 25 minutes.
• Place chicken on plate, spoon salsa over.