Peanut-Ginger Chicken With Fruit And Cucumber Salsa

By á-174942

Ingredients

• FRUIT AND CUCUMBER SALSA:
• 1/4 cup creamy peanut butter
• 4 garlic cloves minced
• 2 tablespoons water
• 2 tablespoons bottled chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon ground red pepper - (to 1/2)
• 4 boneless skinless chicken breast halves (1 1/4 lbs total)
• 1/2 cup finely-chopped fresh fruit
• =(such as nectarines, peaches, pears, and/or plums)
• 1/2 cup chopped seeded cucumber
• 1 green onion thinly sliced
• 1 tablespoon vinegar

Details

Servings 4

Preparation

Step 1

Stir together peanut butter, garlic, water, chili sauce, soy sauce, vinegar, ginger, and red pepper in a medium mixing bowl. Mix thoroughly. (The mixture will feel stiff at first.)

Place chicken breast halves in a 1-gallon sealable plastic bag set in a shallow bowl; pour marinade over chicken. Seal bag; turn to coat chicken with marinade. Chill for 12 to 24 hours, turning occasionally.

Place chicken breast halves on the lightly oiled rack of the grill directly over medium-high heat. Grill for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 170 degrees and juices run clear, turning occasionally.

To serve, spoon half of the Fruit and Cucumber Salsa onto individual plates. Place chicken breast halves on salsa; top with remaining salsa.

Fruit and Cucumber Salsa: In a medium mixing bowl combine all ingredients. Cover and chill for 1 to 2 hours.

This recipe yields 4 servings.