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–+ servings
Mango Chicken with Coconut Rice

Mango Chicken with Coconut Rice

Yield: 4 servings
With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!
4.8 stars (6 ratings)

Ingredients

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 red onion, diced
  • 1 mango, diced
  • ½ cup mango nectar
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons sambal oelek, ground fresh chile paste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

For the coconut brown rice

  • 1 cup brown rice
  • ¼ cup coconut milk

Instructions

  • In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside. Stir in coconut milk; set aside.
  • Season chicken with salt and pepper, to taste.
  • Preheat grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
  • Heat olive oil in a medium skillet over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in mango, mango nectar, ginger, sambal oelek and 1/2 cup water until slightly thickened, about 3-5 minutes. Stir in lime juice.
  • Divide rice into bowls. Top with chicken and mango mixture.
  • Serve immediately, garnished with cilantro, if desired.