Peanut Ginger Chicken With Fresh Fruit Salsa Recipes

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PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA



Peanut-Ginger Chicken With Fresh Fruit Salsa image

We made this last summer for a barbeque and everybody loved it. I used a nectarine and pear combination for the salsa and added about 1/2 teaspoon crushed red pepper for bit of a kick. YUM! Cooking time does not reflect marinating time of 24 hours.

Provided by Chef PotPie

Categories     Sauces

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

12 chicken thighs (about 3 lb.)
1 cup water
1/2 cup creamy peanut butter
1 cup bottled chili sauce
1 cup soy sauce
2 tablespoons salad oil
2 tablespoons vinegar
4 garlic cloves, minced
1 tablespoon grated gingerroot or 1 teaspoon ground ginger
1/4-1 teaspoon ground red pepper
1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
1 cup chopped seeded cucumber
2 tablespoons thinly sliced green onions
1 tablespoon sugar
1 tablespoon salad oil
1 tablespoon vinegar
pears (optional) or plum, wedges (optional)

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.

Nutrition Facts : Calories 632.4, Fat 46.5, SaturatedFat 11.2, Cholesterol 157.9, Sodium 3919.3, Carbohydrate 11.3, Fiber 2, Sugar 5.8, Protein 43.4

ISLAND CHICKEN WITH FRUIT SALSA



Island Chicken with Fruit Salsa image

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
⅓ cup chopped fresh cilantro
½ cup freshly squeezed lime juice and pulp
½ cup fresh orange juice
¼ cup dark rum
½ clove garlic, minced
8 skinless, boneless chicken breasts

Steps:

  • In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  • Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

CHICKEN BREASTS WITH FRUIT SALSA



Chicken Breasts with Fruit Salsa image

Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
3/4 cup pineapple tidbits, drained
1/2 cup quartered fresh strawberries
1 kiwifruit, peeled, quartered and sliced
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 teaspoon cornstarch
1/4 cup orange juice

Steps:

  • In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

FRUITY CHICKEN SALSA



Fruity Chicken Salsa image

A great, fruity accompaniment for chicken breasts. Viva la salsa!

Provided by Trevor Neuman

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Yield 4

Number Of Ingredients 7

½ cup fresh diced kiwi fruit
¾ cup fresh diced peaches
1 jalapeno pepper, seeded and chopped
½ cup cucumber - peeled, seeded and chopped
¼ cup diced sweet onion
1 teaspoon lemon juice
salt and pepper to taste

Steps:

  • In a large nonporous glass bowl combine the kiwi, peaches/nectarines/apricots, jalapeno chile pepper, cucumber, onion, lemon juice, salt and pepper. Mix all together. Cover bowl and refrigerate overnight.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 2.4 mg, Sugar 4 g

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