(37) Spicy Mango Chicken

Well, I’m almost through blogging my January meals which is great since it’s almost March.  At one point in the not-too-distant past, I was a highly organized, efficient human being.

Then someone came along and sucked my brain out of my skull.

Not really.

I adapted this recipe from the “Spicy Mango Shrimp” recipe in February 2011 Southern Living.  It’s easy, tasty, and colorful.  SL says it’s an “innovative take on the sweet-hot flavor of [takeout] fried coconut shrimp with honey mustard sauce.”  So, you know, if you like takeout Asian food… this is fo’ you (minus the coconut if you’re making my adaptation… and minus the shrimp).


Spicy Mango Chicken

1-1/2 pounds chicken, cut into bite-sized pieces
3 tablespoons olive oil
1 cup green onion, chopped
1 cup red bell pepper, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 to 1 teaspoon dried crushed red pepper
1 cup fresh mango, chopped
1/4 cup fresh cilantro, chopped
1/4 cup soy sauce
2 tablespoons fresh lime juice

1 cup coconut milk
1/2 teaspoon salt
1-1/2 cups rice
1 teaspoon lime zest
1-1/2 tablespoon fresh lime juice


Sauté chicken in a light drizzle of olive oil.


Meanwhile, chop up the veggies.


Set aside cooked chicken.


Sauté onion, bell pepper, garlic, ginger and crushed red pepper.


Add mango, cilantro, soy sauce and lime juice.  Cook 1 minute, then stir in chicken.


Bring coconut milk, salt and 2 cups water to boil in a saucepan over medium heat.  Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20-25 minutes or until liquid is absorbed and rice is tender.  (Depending on the type of rice you use, the cooking time may vary significantly so consult the package directions.)  Stir in lime zest and juice.


Serve chicken over rice!


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