Mango Coconut Chicken with Roasted Peanuts
Serves: 2
  • 2 boneless and skinless chicken breasts, cubed and seasoned to taste
  • 6 tablespoons canned coconut milk (I used light)
  • 2 tablespoons fresh orange juice + zest from 1 orange
  • 1 fresh mango, pureed and strained through sieve
  • 2 tablespoons brown sugar
  • ¾ teaspoon ground ginger
  • ¾ teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  1. Heat one tablespoon of olive oil In a large skillet. Sauté cubed chicken breasts for two minutes. They will still be raw inside, but you are going to continue cooking with the balance of ingredients.
  2. In a small bowl, mix coconut milk, mango puree, brown sugar, ginger, garlic powder, basil, salt and pepper. Whisk and pour over chicken in the skillet.
  3. Cook until well coated and chicken is no longer pink inside.
  4. Serve with coconut sticky rice and mixed spiral steamed vegetables. Garnish with chopped peanuts and fresh parsley. I also added tiny champagne grapes for a twist.
  5. For the sticky rice, cook basmati or jasmin rice and substitute coconut milk for the water portion.
  6. Feel free to double this recipe like I did to make it last or to serve 4 - 6 people.