Average Rating: 0TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 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
Instructions
- 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.
Nutrition Facts
1 serving: 552 calories, 28g fat (18g saturated fat), 76mg cholesterol, 1209mg sodium, 46g carbohydrate (17g sugars, 4g fiber), 28g protein.