A sweet and spicy chicken and rice dish filled with fresh mangoes and Thai basil.
- 3 lb Chicken Breast cut into 1-inch cubes
- 3 tbsp Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 3 Mangos peeled and cubed
- 4 Green Onions chopped
- 1 tbsp Thai Basil roughly chopped
- 3 14oz cans Coconut Milk full fat
- ¼ cup Sriracha
- ¼ cup Lime Juice
- Lime Wedges for garnish, if desired
For the Rice
- 2 cup Basmati Rice
- 1 qt Chicken Broth
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.