Ingredients:
SAUCE:
1 tbsp chopped green onion
1 tbsp chopped fresh cilantro
2 tbsp low-sodium soy sauce
2 tsp chopped peeled fresh ginger
1.5 tsp brown sugar
1.5 tsp dark sesame iol
1.5 tsp honey
3/4 tsp grated lime peel
4 tsp lime juice
1 garlic clove, minced
SALSA:
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup (4tsp) chopped fresh (dried) mint
1.5 tbsp finely chopped seeded jalapeno pepper
COCONUT RICE:
1 cup uncooked rice
1/4 cup sweetened coconut, toasted
13.5 oz can light coconut milk
REMAINING INGREDIENTS:
1 cup shelled edamame (green soybeans)
cooking spray
4 (6 oz) skinless, boneless, chicken breast halves,
sliced in 1/2 inch strips
Directions:
1. To prepare sauce, combine first 10 ingredients in a
blender; process until well combined.
2. To prepare salsa, combine mango, red onion, mint and
jalapeno in a medium bowl; tossing to combine.
3. To prepare coconut rice, combine rice, coconut and coconut
mild in a medium sauce pan; bring to a boil over medium-high
heat, stirring once. Cover, reduce heat, and simmer for 15 min
or until liquid is absorbed. Remove from heat; cover and let
stand 10 minutes. Fluff with a fork.
4. Cook edamame according to package direction or if fresh
keep raw.
5. Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray. Add chicken, cook for 5 minutes
stirring occasionally. Add sauce to chicken in pan and
cook until chicken is done.
6. Serve chicken over rice, top with salsa and edamame.
Yield 4 servings (1/2 cup rice, 1/4 cup edamame, 1/2 cup
salsa, and 1 chicken breast)
Nutritional Information: