Chicken With Mango Salsa, Edamame, And Coconut Rice

Name: Chicken With Mango Salsa, Edamame, And Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 tablespoon chopped green onions; 1 tablespoon chopped fresh cilantro; 2 tablespoons low-sodium soy sauce; 2 teaspoons chopped peeled fresh ginger; 1 1/2 teaspoons brown sugar; 1 1/2 teaspoons dark sesame oil; 1 1/2 teaspoons honey; 3/4 teaspoon grated lime rind; 4 teaspoons fresh lime juice; 1 garlic clove, minced; Salsa:; 1 cup cubed peeled ripe mango; 1/4 cup diced red onion; 1/4 cup chopped fresh mint; 1 1/2 tablespoons finely chopped seeded jalapeno pepper; Coconut rice:; 1 cup uncooked basmati rice; 1/4 cup sweetened coconut, toasted; 1/4 teaspoon salt; 1 (13.5-ounce) can light coconut milk; Remaining ingredients:; 1 cup frozen shelled edamame (green soybeans); Cooking spray; 4 (6-ounce) skinless, boneless chicken breast halves

Servings: persons

Sauce:
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons honey
3/4 teaspoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced
Salsa:
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeno pepper
Coconut rice:
1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk
Remaining ingredients:
1 cup frozen shelled edamame (green soybeans)
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves

1
To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
2
To prepare salsa, combine mango, red onion, mint, and jalapeno in a medium bowl, tossing to combine.
3
To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
4
Cook edamame according to package directions, omitting salt and fat. Keep warm.
5
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Sauce:, 1 tablespoon chopped green onions, 1 tablespoon chopped fresh cilantro, 2 tablespoons low-sodium soy sauce, and more.

Yes, Chicken With Mango Salsa, Edamame, And Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!