Spicy Mango Chili Chicken with Coconut Rice 🌶️🥭🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Spicy Mango Chili Chicken
1 lb (450g) chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 ripe mango, diced
2 tablespoons chili sauce (adjust to taste)
1 tablespoon soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper, to taste
Chopped cilantro (for garnish)
For the Coconut Rice
1 cup jasmine rice
1 can (14 oz) coconut milk
1/2 cup water
1/2 teaspoon salt
Instructions
Prepare the Coconut Rice
Combine Ingredients: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.
Cook Rice: Bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork.
Cook the Chicken
Sauté Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.
Add Aromatics: Stir in minced garlic and grated ginger, cooking for an additional minute.
Add Sauce: Add diced mango, chili sauce, soy sauce, and lime juice. Cook for about 3-4 minutes until the sauce thickens slightly and the mango is warmed through.
Serve
Plate the Dish: Serve the spicy mango chili chicken over a bed of coconut rice, garnished with chopped cilantro.
Tips and Variations
Add Heat: For an extra kick, include chopped fresh chili peppers or red pepper flakes.
Serve With: Pair with a fresh green salad or steamed veggies.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Spicy Mango Chili Chicken with Coconut Rice – a vibrant and flavorful dish!