Mango Chicken with Lemon Dijon
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 2pounds boneless chicken breastcut in 1 – 1/2 inch pieces
- 2each mangospeeled, pitted and cut into 1 inch pieces
- 1/2cup Snell House Lemon Dijon
- 1/2cup cocunut milkat least 70% pulp and no additives
- 2cups ricecooked
- 1/4cup cilantrooptional for garnish (coarsly chopped)
- 1/4 cup green onionoptional for garnish (sliced very thin)
Instructions
- Begin by preparing the rice according to package directions.
- While the rice is cooking, cut the mangos and set aside.
- Heat a medium frying pan to medium heat. Cut up the boneless chicken breast and place in the frying pan, stirring constantly. Remove to a plate when fully cooked.
- Add the cut up mango to pan and toss until just starting to soften.
- Add the Lemon Dijon and coconut milk to the pan and stir well to mix.
- Simmer for 5 minutes uncovered so the sauce will thicken slightly.
- Add the chicken back to the pan, stirring again, and simmer just long enough to reheat the chicken through.
- Serve on top of rice or noodles and top with fresh cilantro and finely sliced green onion (optional).
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snellhouse.net |