Chicken in Coconut Mango Verde Sauce
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Chicken in Coconut Mango Verde Sauce
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast cut into 1/8” slices against the grain
- 1 red bell pepper sliced then chopped into 2” pieces
- 1 green bell pepper sliced then chopped into 2” pieces
Coconut Mango Verde Sauce
- 1 .5 oz. can coconut milk (I like Chaokoh)
- 1 cup salsa verde I like Herdez in the jar, mild
- 1 cup Mango or 1 cup jarred mango, drained, roughly chopped
- 1 jalapeño seeded, deveined
- 3-5 tablespoons brown sugar **
- 2 tablespoons lime juice
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- sriracha optional, or Asian hot chili sauce, to taste
Garnish
- cilantro chopped
Instructions
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.
Notes
- *Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep. **I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.
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