Mexican · lunch

Spicy Coconut Chicken With Mango Basil Salsa

Name: Spicy Coconut Chicken With Mango Basil Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 basil leaves, julienned; black pepper; 16 ounces coconut milk; 2 tablespoons dark brown sugar; Small handful basil leaves, torn; 2 teaspoons garlic, minced; 1/2 - inch piece ginger, peeled and grated; 2 fresh jalapenos, sliced; 1 lime, juiced; Kosher salt and freshly ground black pepper; 1/2 lime, zested; 1 mango, peeled and finely diced; 1/2 tablespoon of salt; 3 scallions, sliced; 1 pound boneless, skinless chicken breast, cut into strips; 2 tablespoons soy sauce; 2 tablespoons vegetable oil

“Spicy Coconut Chicken With Mango Basil Salsa could be just the gluten free and dairy free recipe you've been looking for. For $3.12 per serving, you get a main course that serves 4. One portion of this dish contains about 28g of protein, 34g of fat, and a total of 485 calories. A mixture of basil leaves, pepper, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. It is a rather pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 64%, this dish is good. If you like this recipe, you might also like recipes such as Spicy Coconut Chicken With Mango Basil Salsa, Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa, and Spicy Chicken Salad with Mango Salsa.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Basil leavesjulienned5
Pepper4 servings
Coconut milk16 oz
Brown sugar2 tbsp
Basil leavesSmall, torn1 handful
Garlicminced2 tsp
Gingerpeeled and grated½ inch
Jalapenossliced2
Juice of limejuiced1
Kosher salt and pepper4 servings
Lime zestzested½
Mangopeeled and finely diced1
Salt½ tbsp
Scallionssliced3
Chicken breastskinless chicken breast, cut into strips1 lb
Soy sauce2 tbsp
Vegetable oil2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
2
Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.Cover the chicken bowl with plastic wrap, and marinate for at least 30 minutes and up to 4 hours, refrigerated. Refrigerate the remaining 1/4 of the marinade separately.
3
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the chicken from the marinade and place in an even layer in the pan.Flip the chicken after about 3-4 minutes.

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