Mango Chicken Thighs with Basil-Coconut Sauce

Name: Mango Chicken Thighs with Basil-Coconut Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asia, Japanese
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Kathi Jones-DelMonte, Rochester, New York

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York

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!

TEST KITCHEN APPROVED

Mango Chicken Thighs with Basil-Coconut Sauce

Contest Winner

6 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:30 min

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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

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Directions

1
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.

2
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.