Chicken with Mango Salsa- 5 stars

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• Sauce:
• 1 tablespoon chopped green onions 
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons chopped peeled fresh ginger
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons dark sesame oil (optional- i hate the stuff)
• 1 1/2 teaspoons honey
• 3/4 teaspoon grated lime rind
• 4 teaspoons fresh lime juice
• 1 garlic clove, minced
• Salsa:
• 2 fresh, peeled mangoes 
• 1/4 cup diced red onion
• 1/4 cup chopped fresh mint
• 1/2 tsp fresh ground sea salt
• 1 1/2 tablespoons finely chopped seeded jalapeño pepper (optional)
• (Also, I would have liked a fresh tomato chopped in with a squeeze of lime)
• Coconut rice:
• 1 cup uncooked basmati rice
• 1/4 cup sweetened coconut, toasted
• 1/4 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
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• Remaining ingredients:
• 1 cup frozen shelled edamame (green soybeans)
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/4 cup sweetened coconut, toasted for garnish
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Preparation

1. To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
2. To prepare salsa, combine ingredients in a medium bowl, tossing to combine.
3. To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
4. Cook edamame according to package directions, omitting salt and fat. Keep warm.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa, sprinkle with remaining toasted coconut.

Isabel Cruz, Cooking Light 
NOVEMBER 2005