Peanut Chicken and Mango Crostini

  • Yield: 4-6 servings


1 1/2pounds boneless, skinless chicken breast
2tablespoons rice vinegar plus 1/4 cup, divided use
1clove garlic, crushed
2tablespoons tamari sauce
2tablespoons mango chutney, any chunks minced
1teaspoon sea salt, divided use
1teaspoon ground black pepper, divided
2tablespoons cooking oil plus 1/2 teaspoon, divided use
1-- ripe mango, or 1 cup frozen mango thawed, cut in chunks
4-- scallions, coarsely chopped, white and green parts
1/4cup fresh cilantro leaves
1/4cup fresh basil leaves
2tablespoons smooth peanut butter
2tablespoons sweetened shredded coconut
1tablespoon fresh grated ginger
1/4teaspoon red pepper flakes
1-- 8 ounce package garlic Naan flatbreads
1/2cup unsalted cocktail peanuts
1/4teaspoon smoked paprika powder
1/4teaspoon turbinado sugar
1cup shredded Chinese cabbage


Rinse and dry chicken pieces. In a small bowl combine 2 tablespoons vinegar, garlic, tamari sauce and chutney. Brush chutney blend over chicken pieces and sprinkle with 1/2 teaspoon each: salt and pepper.

Heat 2 tablespoons cooking oil in a large skillet or grill pan over medium heat and add the chicken pieces side by side. Cover and cook for 7 minutes. Turn chicken pieces and cook uncovered until no longer pink inside. Remove chicken to a plate to rest for 5 minutes. Cut at a 45 degree angle in to 1/4-inch thick slices.

Meanwhile, pulse 1/4 cup rice vinegar, mango, scallions, cilantro, basil, peanut butter, coconut, ginger, red pepper flakes, 1/4 teaspoon salt and 1/2 teaspoon black pepper in a blender or food processor until just combined.
Place Naan flatbreads on a cookie sheet and broil until golden, flip and lightly broil other side.

Heat 1/2 teaspoon cooking oil to hot in a small saute pan. Add peanuts, stir to coat and remove from heat. Sprinkle nuts with paprika, sugar and 1/4 teaspoon salt and toss to coat. Let nuts cool.

Assemble dish by laying shredded cabbage across a serving platter. Place Naan crostini on next and fan chicken slices across Naan. Spoon mango sauce across chicken and top with spiced nuts. So delicious! Serves 4-6