In a sauce pan over medium heat, add rice and chicken broth. Cover and let cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
In a large saute pan over medium-high heat, add oil. Once hot, add chicken, salt, pepper, ginger and garlic. Saute until chicken is no longer pink.
Reduce heat to medium and add remaining ingredients. Stir to thoroughly combine and cover. Let simmer for 20 minutes.
Serve a portion of rice and chicken/mango mixture with a ladle full of the sauce. Serve with a couple lime wedges, if desired.
Keyword Chicken, chicken and rice, coconut milk, green onion, mango, rice, spicy, sriracha, sweet, thai basil