Thai Peanut Chicken with Fruit Salsa

Thai Peanut Chicken with Fruit Salsa
2 ¼ pounds boneless, skinless chicken breasts
½ cup hot water
½ cup natural peanut butter
¼ cup any salsa
¼ cup soy sauce
2 teaspoons rice vinegar
4 cloves garlic, minced
1 teaspoon grated fresh ginger, or ½ teaspoon ground dried ginger
¼ teaspoon ground red chili pepper, optional

Serves 8 to 10

Put chicken between plastic or waxed paper and pound to uniform thickness. Place in nonmetal bowl or 1-gallon resealable bag. In small bowl, stir water and peanut butter until smooth. Add remaining ingredients and mix well. Pour over chicken and marinate 12 to 24 hours. Grill chicken. Serve over steamed rice with Fruit Salsa spooned on top.
Fruit Salsa
1 cup chopped fresh fruit (pears, peaches, mango, pineapple, or combination)
1 cup chopped, seeded cucumber
2 tablespoons thinly sliced green onion
2 tablespoons chopped parsley or cilantro
1 tablespoon sugar
1 tablespoon vinegar
Dash of salt

Combine all ingredients and chill to blend flavors until ready to use.

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