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.
Cook until well coated and chicken is no longer pink inside.
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.
For the sticky rice, cook basmati or jasmin rice and substitute coconut milk for the water portion.
Feel free to double this recipe like I did to make it last or to serve 4 - 6 people.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/08/08/mango-coconut-chicken-with-roasted-peanuts/