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30 Minute

chicken coconut and green mango sauce

Chicken with Mango Verde Coconut Sauce – A velvety sauce you’ll want to eat for days on the table in under 30 minutes.

I was talking the other day with my sister (mother of 5, kidney donor, more about her amazing skills here) who loves to cook, and I was wondering if the last two weeks of school will be the same as in December. He said he was even busier than that. It’s very fast and easy. I need food. That’s why I’m so excited to share her 30 Minute Chicken with Coconut Green Mango Sauce, which is super quick and easy to make without sacrificing flavor.

This flavor fest begins with a quick stir-fry of thinly sliced ​​chicken breast. This is my first time using thinly sliced ​​chicken in my favorite Panang curry, and I really liked this method. (By the way, I made panang curry for my brother and his fiance last week. It was delicious! If you like Thai food, you should definitely try making it!) The chicken was very tender and absorbed all the flavors of the sauce. So, no, you need to pre-season the chicken. We recommend cutting partially frozen chicken breasts. It’s much easier that way. If you prefer, you can also prepare the chicken and vegetables in advance. This dish takes only a few minutes to prepare.

After grilling the chicken for a few minutes, add the paprika, cook for another minute, and then sit in the delicious coconut and mango verde sauce. Obsessed with mangoes, I wanted to make coconut mango chutney, but instead of going the traditional route and tossing it with red curry paste, I tossed it with salsa verde – creamy, absolutely dreamy.. And if you’re afraid of cutting a mango – don’t worry, read my post on how to cut a mango that will teach you everything you need to know about mangoes!

So while this dish may look like Thai with thinly sliced ​​chicken, vegetables and coconut milk, it tastes even more Mexican with the addition of salsa verde, cumin, chili powder, smoked paprika and jalapeño to add a sweet and savory flavor. Cream. Spicy, as hot as you want, you can’t stop eating the sauce and I’m really excited to try it. And love. And do it. Mostly.

30 Minute Chicken in Coconut Mango Verde Sauce.   Quite possibly the dreamiest meal to come out of your kitchen in 30 minutes!


Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!
Prep Time 20 days
Cook Time 10 days
Total Time 30 days
Course Dinner, Main Course
Cuisine American, French, Indian, Mexican
Servings 6


  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breasts cut into 1/8” slices against the grain*
  • 1 red bell pepper sliced then chopped into 2” pieces
  • 1 green bell pepper sliced then chopped into 2” pieces


  • 1 13.5 oz. can coconut milk (I like Chaokoh)
  • 1 cup mild salsa verde (I like Herdez in the jar)
  • 1 cup roughly chopped mango (or 1 cup jarred mango, drained)
  • 1 jalapeno, seeded, deveined
  • 3-5 tablespoons brown sugar **
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Sriracha/Asian hot chili sauce to taste (optional)


  • chopped cilantro


  • Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
  • Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
  • Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.

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