Chicken in Coconut Mango Verde Sauce – on your table in under 30 minutes with the most smooth, season imbued sauce you will long for a considerable length of time!
I was conversing with my sister a few days ago (mother of 5 children, my kidney contributor, I share increasingly about her greatness here) who wants to cook however said these most recent two weeks of school are similarly as occupied or much busier than December so fast and simple suppers are an unquestionable requirement. So I am so eager to share this brief Chicken in Coconut Mango Verde Sauce that is too snappy and simple without giving up any flavor!
This festival of flavor begins with a speedy pan-searing of daintily cut chicken bosoms. I initially utilized meagerly cut chicken in my untouched most loved Panang Curry, and love this cooking strategy! (also, btw, made my Panang Curry a week ago for my younger sibling and his life partner – SO GOOD! you need to make it in the event that you love Thai nourishment!) The chicken remains so delicate and absorbs all the kind of the sauce so there is no compelling reason to marinate the chicken in advance. I prescribe cutting your chicken bosoms when they are incompletely solidified – so a lot simpler. You could even prepare your chicken and your veggies already on the off chance that you need, at that point this supper truly would take minutes to put together!
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INGREDIENTS
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breasts cut into 1/8” slices against the grain*
- 1 red bell pepper sliced then chopped into 2” pieces
- 1 green bell pepper sliced then chopped into 2” pieces
- Coconut Mango Verde Sauce
- 1 13.5 oz. can coconut milk (I like Chaokoh)
- 1 cup mild salsa verde (I like Herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded, deveined
- 3-5 tablespoons brown sugar **
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Sriracha/Asian hot chili sauce to taste (optional)
- Garnish
- chopped cilantro
- Chicken in Coconut Mango Verde Sauce - my family LOVES this 30 minute meal and I seriously dream about the incredible creamy sauce!
INSTRUCTIONS
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.
RECIPE NOTES
*Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.
**I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.
For more detail : bit.ly/383H7nK
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