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Mango Chicken Thighs with Basil-Coconut Sauce

This recipe brings the restaurant to my home kitchen! And it’s easy, too! The meal comes together quickly, filling the kitchen with wonderful aromas. If there are any leftovers, a reheat the next day is just as good! —Kathi Jones-DelMonte, Rochester, New York
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 can (13.66 ounces) coconut milk
  • 1 medium mango, peeled and chopped
  • 4 green onions, sliced
  • 1/2 cup thinly sliced fresh basil, divided
  • 1/4 cup miso paste
  • 2 teaspoons Sriracha chili sauce
  • 2 cups cooked jasmine rice
  • 2 medium limes, quartered

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer.
  • Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Test Kitchen tips
  • This recipe also works well with seafood–especially shrimp or scallops. It’s also great with clams or mussels.
  • Go meatless...tofu and vegetables work great.
  • Like it spicy? Turn up the heat even more with an additional Sriracha chili sauce!
  • Nutrition Facts
    1 serving: 552 calories, 28g fat (18g saturated fat), 76mg cholesterol, 1209mg sodium, 46g carbohydrate (17g sugars, 4g fiber), 28g protein.

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