Mango Chicken with Lemon Dijon
Lemon Dijon Vinaigrette and Marinade
boneless chicken breast
cut in 1 – 1/2 inch pieces
peeled, pitted and cut into 1 inch pieces
Snell House Lemon Dijon
at least 70% pulp and no additives
optional for garnish (coarsly chopped)
optional for garnish (sliced very thin)
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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