Description
You won’t be able to stop eating this coconut mango chicken until you’re licking the bowl! Sweet, spicy, tangy, and healthy.
Ingredients
- FOR THE SAUCE:
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 1 cup Salsa Verde
- 1 cup Diced Frozen Mango
- 1 Jalapeno
- ¼ cups Brown Sugar
- 2 Tablespoons Lime Juice
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- ½ teaspoons Smoked Paprika
- ½ teaspoons Salt
- FOR THE MANGO CHICKEN WITH PEPPERS:
- 1 Tablespoon Canola Oil
- 1 pound Boneless, Skinless Chicken Breast, Sliced Into 1/8″ Strips
- Salt And Pepper
- 1 Red Bell Pepper, Sliced
- 1 Green Bell Pepper, Sliced
- Fresh Chopped Cilantro, For Garnish
- Cooked Brown Rice, To Serve
Preparation
Add sauce ingredients to your blender or food processor and blend until smooth. Set aside.
Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and add to the pan and cook until no longer pink. Add bell peppers and continue to cook for 2 minutes.
Stir in sauce and cook 5 more minutes. Garnish with fresh cilantro and serve over brown rice.
