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Mango Chicken with Coconut Rice
4.8 from 18 votes

Mango Chicken with Coconut Rice

With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!

Servings: 4 servings
Course: Main Course

Ingredients

  • 4 boneless skinless chicken breasts
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 red onion diced
  • 1 Mango diced
  • ½ cup mango nectar
  • 1 tablespoon ginger freshly grated
  • 1 ½ teaspoons sambal oelek ground fresh chile paste
  • lime juice of 1
  • 2 tablespoons cilantro fresh, chopped leaves
For the coconut brown rice
  • 1 cup brown rice
  • ¼ cup coconut milk

Instructions

    Cup of Yum
  1. In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside. Stir in coconut milk; set aside.
  2. Season chicken with salt and pepper, to taste.
  3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
  4. Heat olive oil in a medium skillet over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in mango, mango nectar, ginger, sambal oelek and 1/2 cup water until slightly thickened, about 3-5 minutes. Stir in lime juice.
  5. Divide rice into bowls. Top with chicken and mango mixture.
  6. Serve immediately, garnished with cilantro, if desired.