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CHICKEN IN COCONUT MANGO VERDE SAUCE

Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!


I am so excited to share this 30 minute Chicken in Coconut Mango Verde Sauce that is super quick and easy without sacrificing any flavor!

The chicken remains so tender and soaks up all the flavor of the sauce so there is no need to marinate the chicken beforehand.   I recommend slicing your chicken breasts when they are partially frozen – so much easier.  You could even prep your chicken and your veggies beforehand if you want then this meal really would take minutes to throw together!

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

INSTRUCTIONS

  1. Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
  2. 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.
  3. 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.

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