Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Winner

As a busy working mom, finding quick and delicious weeknight meals is a constant juggling act. Between school pick-ups, after-school activities, and the never-ending to-do list, I need recipes that are both flavorful and easy to prepare. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, a true lifesaver on those hectic evenings.

The beauty of this dish lies in its simplicity. The vibrant sauce, a delightful blend of coconut milk, mango, salsa verde, and a hint of spice, comes together in a flash thanks to my trusty blender. No complicated chopping or lengthy cooking times – just a quick whiz in the blender and the sauce is ready to go. I love the way the sweet mango perfectly balances the slight heat from the jalapeño and chili powder, creating a delicious flavor profile that's both refreshing and satisfying. The chicken cooks quickly in the skillet, and the bell peppers add a nice pop of color and texture.

This recipe is incredibly versatile. Feel free to adjust the amount of brown sugar, Sriracha, or lime juice to your liking. Want it sweeter? Add more brown sugar. Prefer a spicier kick? Go ahead and add some extra Sriracha. Looking for a zestier flavor? A squeeze of extra lime juice will do the trick. I've even experimented with adding a little pineapple for an extra tropical twist! The possibilities are endless.

But what truly sets this dish apart is not just its ease and flavor, but its ability to please everyone in my family. Even my picky eaters can’t resist this juicy, flavorful chicken. It’s a crowd-pleaser that's perfect for a casual weeknight dinner or a more relaxed weekend meal. I often serve it with fluffy white rice, which soaks up the delicious sauce perfectly.

Beyond its practical benefits, this dish also brings a touch of culinary adventure to my everyday routine. It's a reminder that even amidst the chaos of a busy life, I can still create something delicious and satisfying for my family. It’s a small act of self-care, a way to nourish both my family and my soul.

So, if you're looking for a quick, easy, and incredibly flavorful weeknight dinner recipe, look no further. This Chicken in Coconut Mango Verde Sauce is a game-changer. It’s the kind of recipe that will become a regular fixture in your own kitchen, saving you time and impressing your taste buds at the same time. Try it, and let me know what you think!

Ingredients

Chicken:

• 1 1/2 pounds chicken breasts, cut into 1/8" slices against the grain

Vegetables:

• 1 red bell pepper, sliced and chopped into 2" pieces
• 1 green bell pepper, sliced and chopped into 2" pieces

Sauce:

• 1 13.5 oz can coconut milk
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeño, seeded and deveined
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3-5 tablespoons brown sugar (adjust to taste)
• Sriracha/Asian hot chili sauce to taste (optional)

Garnish:

• Fresh cilantro (optional)

Serving Suggestion: Serve with rice.

Step-by-step

• 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.