Spicy Coconut Chicken With Mango Basil Salsa Recipe

Name: Spicy Coconut Chicken With Mango Basil Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango peeled and finely diced; 3 scallions sliced; 5 basil leaves julienned; 1 lime juiced; kosher salt; freshly ground black pepper; 2 jalapenos fresh, sliced; 3 cloves garlic thinly sliced; 1/2 inch ginger piece, peeled and grated; 2 tablespoons dark brown sugar; 2 tablespoons soy sauce; 1/2 lime zested; 1/4 cup coconut milk; 1 handful basil leaves torn; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 15 pepper grinds; 1 pound boneless skinless chicken breast cut into strips; chicken; salsa; basil; mango; coconut milk

Servings: persons

1 mango peeled and finely diced
3 scallions sliced
5 basil leaves julienned
1 lime juiced
kosher salt
freshly ground black pepper
2 jalapenos fresh, sliced
3 cloves garlic thinly sliced
1/2 inch ginger piece, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime zested
1/4 cup coconut milk
1 handful basil leaves torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 pepper grinds
1 pound boneless skinless chicken breast cut into strips
chicken
salsa
basil
mango
coconut milk

1
Make the salsa: Stir all ingredients in a medium bowl, cover and refrigerate until ready to serve dish. You can make this up to a day in advance.
2
Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
3
Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.
4
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.
5
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.
6
Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.
7
Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
8
Pour over the cooked chicken or shrimp and serve with rice cooked in half coconut milk/half water with zested lime. Top the plate with the basil-mango salsa you'd made earlier.

484

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

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 23 ingredients. The key ingredients include: 1 mango peeled and finely diced, 3 scallions sliced, 5 basil leaves julienned, 1 lime juiced, and more.

Yes, Spicy Coconut Chicken With Mango Basil Salsa 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!

Spicy Coconut Chicken With Mango Basil Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions