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I love this dish. It’s sweet and salty with a bit of flavor from the tropics. If you’re not a meat eater, try replacing the chicken with a handful or two of cashews. Serve it over your favorite cooked rice to complete the dish (I prefer Jasmine with this).
Coconut Mango Chicken
Serves 6
2 red bell peppers, chopped into bite sized chunks
1.5 pounds boneless, skinless chicken breasts, chopped into bite sized chunks
1 onion, diced14 oz can coconut milk (not coconut milk beverage)
1 1/2 cups frozen peas
1 1/2 cup frozen mango chunks
1 tablespoon canola oil
salt and pepper to taste
Heat the oil in a large saute pan. Add your onions, peppers, and chicken, and cook until the chicken is golden on all sides. Add your coconut milk and bring to a boil. Lower to a light simmer, and cook for about ten minutes more, until chicken is cooked through. Season with salt and pepper to taste, then add your peas and mango chunks. Stir and cook for about 5 minutes, or until peas and mangos are hot. Check again for seasoning and salt as needed. Serve over your favorite cooked rice.