Mango Chicken and Rice

Mango Chicken and Rice
Servings: 6 Active Time 35 mins Total Time 35 mins


  • 2 large mangos, peeled and diced (about 1 cup)
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 1 tablespoon plus 1 tsp. brown sugar
  • 1 1/2 teaspoons fresh grated ginger
  • 2 teaspoons fish sauce
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt, plus more for seasoning
  • 1 pound chicken tenders
  • Pepper to taste
  • 1 tablespoon canola oil
  • 1 medium red onion, sliced
  • 1 large red bell pepper, cut into 2-inch matchsticks
  • 1 1/2 cups snow peas
  • 2 teaspoons butter
  • 3 cups cooked white rice

Make It

1. Place mango, coconut milk, brown sugar, ginger, fish sauce, lime juice, and salt in a blender and process until smooth. Set aside.

2. Place chicken tenders in a large plastic bag and use a mallet to pound them into thin pieces. Transfer to a plate and season with salt and pepper.

3. In a large skillet over medium heat, warm canola oil. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add bell peppers; cook 2 minutes more. Add chicken and cook, stirring, until it is no longer pink, about 5 minutes. Stir in sauce; simmer for 5 minutes. Add snow peas and cook another minute or two. Remove from heat, and season with more salt if desired. Cover to keep warm.

4. In a large, heavy-bottom skillet over medium-high heat, melt butter. Add rice, pressing it into a large, flat disk. Cook undisturbed until rice is golden on the underside, about 8 minutes. Place a plate on top of skillet and invert rice onto it. Season with salt and pepper if desired and serve with chicken.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 427, Fat, total (g): 17, sat. fat (g): 11, carb. (g): 46, fiber (g): 3, sugar (g): 19, pro. (g): 21, sodium (mg): 530, Percent Daily Values are based on a 2,000 calorie diet.