Side Pannel
Chicken in Coconut Mango Verde Sauce
Chicken in Coconut Mango Verde Sauce
- Recipe Submitted by maryjosh on 12/02/2016
Ingredients List
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breasts 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 13.5 oz. can coconut milk (I like Chaokoh)
- 1 cup mild salsa verde (I like Herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded, deveined
- 3-5 tablespoons brown sugar **
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Sriracha/Asian hot chili sauce to taste (optional)
- Garnish
- chopped cilantro
Directions
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.
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.
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