Chicken With Mango Salsa, Edamame, And Coconut Rice

  1. To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
  2. To prepare salsa, combine mango, red onion, mint, and jalapeno in a medium bowl, tossing to combine.
  3. To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
  4. Cook edamame according to package directions, omitting salt and fat. Keep warm.
  5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.

green onions, fresh cilantro, soy sauce, fresh ginger, brown sugar, sesame oil, honey, lime rind, lime juice, garlic, salsa, mango, red onion, fresh mint, pepper, coconut rice, basmati rice, coconut, salt, light coconut milk, remaining ingredients, cooking spray, skinless

Taken from www.myrecipes.com/recipe/chicken-with-mango-salsa-edamame-coconut-rice (may not work)

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