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Mango Chicken Thighs with Basil-Coconut Sauce

From Statesboro Market2Go

<p>An easy and customizable recipe that&#8217;s packed with several kinds of flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

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:
Chicken breasts
Or tofu

Step by Step Instructions
  1. 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.
  2. 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).
  3. Sprinkle with remaining basil, then serve with rice and lime.
  4. You can also use chicken breasts, shrimp, scallops, clams, mussels, or tofu in place of chicken thighs if desired.