Spicy Coconut Chicken With Mango Basil Salsa

Ingredients: 5 basil leaves, julienned,5 basil leaves, julienned,black pepper,16 ounces coconut milk,2 tablespoons dark brown sugar,Small handful basil leaves, torn,Small handful basil leaves, torn,2 teaspoons garlic, minced,1/2 – inch piece ginger, peeled and grated,2 fresh jalapenos, sliced,1 lime, juiced,Kosher salt and freshly ground black pepper,1/2 lime, zested,1 mango, peeled and finely diced,1/2 tablespoon of salt,3 scallions, sliced,1 pound boneless, skinless chicken breast, cut into strips,2 tablespoons soy sauce,2 tablespoons vegetable oil
Instructions:

1. Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
2. Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.Cover the chicken bowl with plastic wrap, and marinate for at least 30 minutes and up to 4 hours, refrigerated. Refrigerate the remaining 1/4 of the marinade separately.
3. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the chicken from the marinade and place in an even layer in the pan.Flip the chicken after about 3-4 minutes.
4. Let the mixture cook for another 7 or so minutes, until cooked through.Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
5. Pour over the cooked chicken or shrimp and serve with rice cooked in half coconut milk/half water with zested lime. Top the plate with the basil-mango salsa you'd made earlier.

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