Mango Chicken with Lemon Dijon
  • CuisineAsian
  • ProductLemon Dijon Vinaigrette and Marinade
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 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)
  1. Begin by preparing the rice according to package directions.
  2. While the rice is cooking, cut the mangos and set aside.
  3. 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.
  4. Add the cut up mango to pan and toss until just starting to soften.
  5. Add the Lemon Dijon and coconut milk to the pan and stir well to mix.
  6. Simmer for 5 minutes uncovered so the sauce will thicken slightly.
  7. Add the chicken back to the pan, stirring again, and simmer just long enough to reheat the chicken through.
  8. Serve on top of rice or noodles and top with fresh cilantro and finely sliced green onion (optional).
Snell House Foods

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and timly recipies.

Thanks for subscribing!