Coconut Mango Chicken with Peppers and Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 servings
Ingredients
  • 1 13.5 oz. can coconut milk
  • 1 cup salsa verde
  • 1 cup diced mango
  • 1 Jalapeno, diced
  • 4 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 1 lbs boneless skinless chicken breasts, sliced into ⅛-inch strips
  • salt and pepper
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Fresh chopped cilantro
  • Cooked brown rice
Instructions
  1. Add the first 10 ingredients to your blender or food processor and blend until smooth. Set aside.
  2. Heat oil in large skillet over medium-high heat.
  3. 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.
  4. Stir in sauce and cook 5 more minutes.
  5. Garnish with fresh cilantro and serve over brown rice.
Recipe by Ally's Cooking at http://allyscooking.com/2016/08/25/coconut-mango-chicken/