My desire to cook things I have never tried to cook before continues with this Coconut Mango Chicken.
It is simple to make, it doesn’t take hours, and you’re left with a dish that you feel content eating. It’s the perfect combination of comforting lean protein and healthy, colorful fruit.
Honestly, I’ve come a long way since I first started to love cooking. In the past, if you had said the words “Coconut” and “Mango”, either separately or together, I would’ve grimaced. Today, I think of how the two would go extremely well together and I get excited. I know this doesn’t sound like a “big deal” but I’m taking whatever small wins I can these days.
I hope you enjoy this recipe as much as I do! Happy cooking!
Coconut Mango Chicken
Ingredients
Chicken and Peppers
2 tablespoon Avocado or Olive oil
1.5 pounds chicken breasts cut into 1/8” slices
1 red bell pepper chopped into 2” pieces
1 green, orange and/or yellow bell pepper chopped into 2” pieces
If you want to use more than 1 bell pepper, you can. Just be sure to alter the amounts of the other ingredients, accordingly!
Coconut Mango Sauce
13.5 oz can coconut milk (I like Rooster or Thai Kitchen)
1 cup mango, either roughly chopped, or jarred/frozen mango. If you’ve never chopped a mango before, I am adding a photo in the instructions.
1 jalapeno, seeded, deveined and chopped
3-5 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Pinch of Salt
Sriracha/Asian hot chili sauce to taste (optional)
Chopped cilantro, optional for garnish
Instructions
Add all of the Coconut Mango Verde Sauce ingredients to your blender. Blend until completely smooth. Set aside. As promised, if you need a bit of help for cutting the mango, here’s a guide thanks to National Mango Board.
Next, heat oil over medium high heat in a large nonstick skillet.
Add chicken and cook just until the pieces are no longer pink. Add the bell peppers and continue to cook for 2-3 minutes.
Stir in Coconut Mango Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar, sriracha, or lime if desired.
Garnish with optional fresh cilantro. Serve on top of rice.
Note:
I used jasmine rice partially because it goes well with the aroma of the dish, and partially because I just can’t get enough of it lately. Especially, when Uncle Ben’s makes it so easy to make rice with their microwaveable packages.
When serving, be sure to use a bowl, or at least a deep dish that can hold the liquid!
Enjoy!