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Mango Chicken Thighs with Basil-Coconut Sauce
From Statesboro Market2Go
<p>An easy and customizable recipe that’s packed with several kinds of flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
4 1 pound Boneless skinless chicken thighs
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Olive oil
3 cloves Garlic (minced)
1 tablespoon Fresh ginger root (minced)
1 can (13.66 ounces) Coconut milk
1 medium sized Mango (peeled & chopped)
4 Green onions (sliced)
1/2 cup Fresh basil (thinly sliced (divided)
1/4 cup Miso paste
2 teaspoons Sriracha chili sauce
2 cups Cooked rice (preferable jasmine)
2 medium sized Limes (quartered)
Substitutions for chicken thighs include:
Step by Step Instructions
- Sprinkle the chicken with salt & pepper. Heat the oil in a skillet over medium heat, then brown the chicken on both sides. Add the garlic & ginger and cook for 1 additional minute.
- Stir in the coconut milk, mango, green onions, 1/4 cup of basil, the miso paste, and the chili sauce. Cook and stir for about 20 minutes (the sauce should have reduced slightly).
- Sprinkle with remaining basil, then serve with rice and lime.
- You can also use chicken breasts, shrimp, scallops, clams, mussels, or tofu in place of chicken thighs if desired.
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