Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!
I was talking to my sister the other day (mother of 5 kids, my kidney donor, I share more about her awesomeness here) who loves to cook but said these last two weeks of school are just as busy or even busier than December so quick and easy meals are a must. So I am so excited to share this 30 minute Chicken in Coconut Mango Verde Sauce that is super quick and easy without sacrificing any flavor!
This celebration of flavor starts with a quick stir frying of thinly sliced chicken breasts. I first used thinly sliced chicken in my all time favorite Panang Curry, and love this cooking method! (and btw, made my Panang Curry last week for my little brother and his fiance – SO GOOD! you have to make it if you love Thai food!) The chicken remains so tender and soaks up all the flavor of the sauce so there is no need to marinate the chicken beforehand. I recommend slicing your chicken breasts when they are partially frozen – so much easier. You could even prep your chicken and your veggies beforehand if you want then this meal really would take minutes to throw together!
After you stir fry your chicken for a few minutes, then you add in your bell peppers and stir fry for a minute more then comes the smothering in the most intoxicatingly delicious Coconut Mango Verde Sauce. I am obsessed with mangos and have been wanting to make a coconut mango sauce for a while, but instead of taking the traditional route and combining it with red curry paste, I blended it with Salsa Verde Sauce instead – sheer dreamy, creamy addictiveness. And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!
So while this dish might appear Thai with the thinly sliced chicken and veggies and the coconut milk, it has more of a Mexican taste with the addition of the salsa verde, cumin, chili powder, smoked paprika and jalapeno to the mega creamy, sweet, tangy, spicy as you want, can’t-stop-eating-sauce that I am giddy for you to try. And love. And make. Often.
30 Minute Chicken in Coconut Mango Verde Sauce. Quite possibly the dreamiest meal to come out of your kitchen in 30 minutes!
LOOKING FOR MORE SALSA VERDE RECIPES?
- 3 Ingredient Salsa Verde Chicken
- Salsa Verde Pepper Jack Macaroni and Cheese
- Creamy Green Chile Chicken Enchiladas
- Slow Cooker Honey Lime Salsa Verde Chicken
- Salas Verde Chicken Tortilla Soup
- Queso Verde Corn Dip
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Chicken in Coconut Mango Verde Sauce
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Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breasts cut into 1/8” slices against the grain*
- 1 red bell pepper sliced then chopped into 2” pieces
- 1 green bell pepper sliced then chopped into 2” pieces
Coconut Mango Verde Sauce
- 1 13.5 oz. can coconut milk (I like Chaokoh)
- 1 cup mild salsa verde (I like Herdez in the jar)
- 1 cup roughly chopped mango (or 1 cup jarred mango, drained)
- 1 jalapeno, seeded, deveined
- 3-5 tablespoons brown sugar **
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Sriracha/Asian hot chili sauce to taste (optional)
Garnish
- chopped cilantro
Instructions
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.
Notes
**I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.
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Patti says
I think that this might be the start of my new Mexi-Thai obsession. I am always looking for recipes that are loaded with both nutritients and flavor. This one definitely fits the bill,and is a winner because my hubby is not a fan of curry, but he loves salsa verde.
Jen says
Hi Patti, I love the term “Mexi-Thai” – hopefully we can make it a new thing 🙂 This is perfect for your husband who doesn’t love curry but loves salsa verde – yay! I hope you both love it! Have a great weekend!
Corina says
I’m drooling over these flavors! Definitely making next week!
Jen says
Awesome Corina, I hope you absolutely love this chicken!
Malinda @Countryside Cravings says
This looks amazing and 30 minute meals are my life saver!!! I love how you have so many flavors going on in such little time!
Jen says
Thank you so much Malinda! I love 30 minute meals too and when I’m not testing/creating a recipe they are all I want to make 🙂
Kelsey says
I am always looking for quick meals EVERY time of year! 🙂 I have never stir fried chicken in slices – don’t know why I have never thought of that. This looks awesome as always!
Jen says
Thank you so much Kelsey and I think you will love the method of thinly slicing chicken – such a great way to soak in flavor! Enjoy!
Dorothy Dunton says
Hi Jen! This looks divine! I have that very same salsa verde in the pantry and now I know what I’m going to do with it! You come up with such complex flavor combinations…thank you! 🙂
Jen says
You are so welcome Dorothy! It sounds like with Herdez Salsa Verde in your pantry this was meant to be 🙂 I think you really will love it! Have a fabulous weekend!
Melinda | Sprinkle and a Dash says
Jen, You’ve totally got me on this one! I LOVE Thai and Mexican. When I saw this recipe pop up in my inbox, I thought coconut milk and mango, oh yes. But salsa verde? I love Herdez Salsa Verde (it’s a pantry staple), but I never thought of combining it with coconut milk. I’m going to have to trust you on that one and give this a try.
Love your creativity.
Jen says
Thank you so much Melinda – you have my same foodie heart with a love of Thai and Mexican! Thanks for trusting me on this one because I think you will love it – can’t wait to hear what you think!
Jennifer says
I’m thinking of trying this with shrimp instead of chicken…
Jen says
That would be delicious!
Jennifer says
I will let you know @ try to post a photo!! Love your recipes!!
Jen says
Thank you Jennifer!
Mary Anderson says
I made this last night for dinner. Very delicious and will be making it again. Thanks for all your awesome recipes.
Jen says
You are so welcome Mary, so happy you enjoyed it! Thanks for taking the time to comment! xo
Merrit says
OMG!!! I can ha Daley contain my enthusiasm over this recipe! You have just combined all of my favorite things and I never would have thought to do it! Mind blown!!!
Jen says
Thank you thank you Merrit! I LOVE your enthusiasm and am so happy you are as excited as me over this recipe :)!
Anna @ Crunchy Creamy Sweet says
Chicken in coconut milk has been on my to-make list for so long! I feel like I am missing out on some serious flavors. I need to make this!!
Jen says
Hi Anna, I can’t get enough of chicken in coconut milk- so addicting! I think you will love the addition of mango and salsa verde – can’t wait to hear what you think!
Denise R says
I just wanted to say thank you so much for this recipe! I rarely write to thank you lovely bloggers out there as I am usually changing recipes to fit our likes, so they only vaguely resemble the original recipe! But yours I followed almost to a “t” and it was amazing!! Will be making this over and over again!!
Jen says
Thank you so much Denise! I know exactly what you mean about changing bloggers recipes – that is exactly what I used to do before I started my own blog so that is the ultimate compliment that you loved this recipe just the way was written – thank you! I so appreciate you taking time to make my recipe and comment!
Jen says
Thank you so much Denise! I know exactly what you mean about changing bloggers recipes – that is exactly what I used to do before I started my own blog so that is the ultimate compliment that you loved this recipe just the way was written – thank you! I so appreciate you taking time to make my recipe and comment!
suzanne Wallace says
Made this the other night…deeeelish! I’m not good with spices But I would like to add A little more of something to give it more of a kick for my tastes…any suggestions Which spice to up the amount? I love your recipes!!!!
Jen says
Thank you so much Suzanne! To spice it up you could add sriracha about 1/2 teaspoon at a time, or red pepper flakes, 1/4 teaspoon at a time or Asian Chili Paste (Sambal Oelek) 1/2 teaspoon at a time to taste. Hope that helps and thrilled you loved it! Thanks for commenting!
Mark H says
I tried this recipe for the first time last night and it was the bomb! Amazing, complex flavors that my family couldn’t get enough of. This is my first time using salsa verde and wow, what a great new addition to my cooking flavor arsenal! Can’t wait to make this again and again.
Jen says
Awesome Mark, I love hearing this recipe was “the bomb” – thank you!!! And welcome to the world of salsa verde! You might want to try my Salsa Verde Honey Lime Chicken Enchiladas or my Slow Cooker Salsa Verde Honey Lime Chicken now that you are converted 🙂 Thanks again, loved your comment!
Sarah says
Made this tonight. Substituted broccoli for the green pepper. I also added a little bit of red curry paste to give it a little more sass. Thanks for the recipe .
Jen says
You are so welcome Sarah, so happy you enjoyed it and were able to amp up the sass 🙂 love it!
The Mistress of Spices says
We just made this tonight, a veggie version though with a bunch of different, colorful veggies. Loved it! So different and tasty. Thanks for the awesome recipe which will now be in my regular rotation!
Jen says
You are so welcome and I’m so glad you could adapt it with a bunch of veggies- yum! Thank you!
Jennifer says
I normally never comment on these things, but this is the best thing I ever ate. Thank you for this amazing recipe that I will make again and again.
Jen says
Hi Jennifer, sorry for my delayed response as I am just getting back from Lake Powell without any service. THANK YOU for taking time to comment! I absolutely love hearing this is the “best thing you ever ate” – wow – that is awesome! I hope you find more recipes to love here!
Megan says
I had to make some of my own person tweaks to the volume of certain ingredients, however, it’s a good meal if you’re looking for a Mexican/Thia mix.
Jen says
Thanks Megan, happy you enjoyed it!
Norma says
Am looking forward to trying this but not a mango fan. What would be a good substitution?
Jen says
Hi Norma, sorry for my delayed response as I am just getting back from Lake Powell without any service. A mango substitute is a tough one as that is a main component of the sauce. I would try just substituting with 1 cup plus 1 teaspoon cornstarch. You will get the creaminess of the mango but you might need to add additional brown sugar. Hope that helps!
Gretchen says
Made this tonight for dinner – the sauce was delicious! One of the better meals I’ve made in awhile. We have a lot of extra sauce though. I’m wondering if you think it would freeze well (no chicken). Thanks for your recipes!
Jen says
Hi Gretchen! So happy you enjoyed this recipe and yes, I think the sauce would freeze great! Thank you!
Gretchen says
Great, I’m going to try it then. Thanks for your prompt reply.
Jen says
You are so welcome Gretchen!
Anne says
This was very good. My husband and neighbor really enjoyed it!
Living in northeast Ohio, we are somewhat novices with mangoes. It helped to do a google search on how to cut them properly. Loved the flavor profile they added quite a bit.
Husband and neighbor leaned toward the spicy side. I agree not to add more than 3 tbsp brown sugar until you taste the final sauce warmed.
Thanks for a great easy recipe!
Jen says
Hi Anne, I am so happy everyone enjoyed it and were able to get their mango fill! I hope there are many more mangoes in your future :)!
Maria says
This was very delicious, even though I used the wring type of salsa verde! Still yummy, my kid loved it and it was very fast to make. I have enjoyed every recipe I’ve made from your site.
Jen says
Hi Maria, I LOVE hearing you have enjoyed every recipe you’ve made from my site – that is the ultimate compliment! So happy to hear this is another winner with the whole family – thank you!!!
Heather says
I REALLY a want to make this, but my hubby doesn’t eat chicken. Weird, right? Anyway I just wondered what other meats could go with this sauce…salmon? Steak?
Jen says
Hi Heather, i think Salmon would be delicious and so would shrimp!
Nannette says
Hi I love your recipes, but I can’t have the coconut. What could I use instead(milk, oil,etc )?
Jen says
Hi Nannette, you could definitely use milk or even better would be 1 cup chicken broth, 1 cup heavy cream. Hope this helps!
Lori in NC says
My son and I liked this a lot, but my husband absolutely loved it! I forgot to set aside my portion for tomorrow’s lunch before we ate, and now there’s nothing left for tomorrow – next time, I’ll plan ahead. The mango gave the sauce such a nice flavor, and it was so silky with the coconut milk. And I’m stealing this method of slicing and cooking the chicken for every stir fry I make from now on! Thanks for a winner!
Jen says
Hi Lori, I am so happy your whole family, especially your husband loved this recipe! And I’m so glad you loved that method of slicing chicken – it somehow seems more authentic that way and soaks up more flavor. Thanks for taking time to comment Lori!
Carol says
I have been anxious to try this recipe since I first saw it. Finally got the chance last night and it was awesome. What a great, flavorful sauce. I only just discovered your site and can’t wait to try more of your recipes.
Jen says
Hi Carol, I am so happy you finally got to try this recipe and that it didn’t disappoint – phew 🙂 I hope you have fun exploring my site and find many new family favorites!
Stacey says
I made this for dinner last night and my husband and I absolutely LOVED it!! He said to add it to my list of go to dinners. Thank you so much for sharing the recipe with us.
Jen says
You are so welcome Stacey, I am so happy it is a new go-to dinner! Thank you for taking time to comment!
Deirdre says
Just made this tonight and it was delicious! Thank you for such an incredibly flavorful recipe.
Jen says
You are so welcome Deirdre, I am so happy you liked it! Thanks for commenting!
KayCee says
This was SOOOOO good! Made it for dinner tonight and both my son and I loved it! I loved how quick and easy it was to make. I stuck really close to the recipe using 3 tbsp of brown sugar….will make this many more times and pump up the heat a bit. Thank you for sharing!
Jen says
You are so welcome KayCee! I am so glad you found it both easy and delicious, thank you!
Shannon says
I never comment on food blogs, as many things are good, but not “knock your socks off” good. This dish is 100% knock your socks off good. Holy smokes. I texted the link to all my friends and am sitting here contemplating another serving. The only thing I would do is perhaps add some more veggies and some shrimp. Absolute perfection. Only thought – do you have the nutrition I for for this recipe? Maybe I’m just a dope and can’t find it 🙂
Thank you!!
Jen says
So sorry for my delayed response Shannon, I have been super behind with all the holidays but THANK YOU so much for your awesome comment, it seriously means so much to me! I am thrilled you found this “knock your socks off” good – wahoo! Shrimp and veggies would be absolutely divine! I don’t have nutritional value for my recipes but you can calculate it at: http://www.myfitnesspal.com/recipe/calculator I hope you find more recipes to love here!
Chelsea says
We have a hard time getting yummy mangos this time of year (pits of January) where we live. Do you think defrosted frozen mangos (like the kind meant for smoothies) would work in the sauce or would they make it too watery?
Can’t wait to try this recipe!
Jen says
Hi Chelsea, I think those should work fine. If for some reason the sauce is watery, you can always make a cornstarch slurry of 1 tablespoon cornstarch in 1/4 cup of water and add it at the end then bring to a simmer to thicken, but I am guessing you won’t need to do that. Enjoy!
Susan Crum says
Another great recipe Jen! The combo of flavors was so delicious and fun – the color is ever cheerful! Any tips on cutting mangos and cilantro efficiently? I think I have finally found the perfect website to learn to cook creatively — your recipes are healthy (as far as I have seen), fairly easy and the the ingredients are available in the grocery store so far. Thanks for your inspiration!
Jen says
Hi Susan, I am so sorry for the delay as I had surgery this week but thank you so much for your awesome comment! I am so flattered you find my recipes easy and mostly healthy and I do really try to use accessible ingredients, so I’m so glad you noticed and find it helpful! And I’m so happy you enjoyed this recipe too! As far as cutting mangoes, I follow how they show on this site: http://www.mango.org/Choosing-Using-Mangos/How-to-Cut-a-Mango As far as cilantro, I just chop it by rocking my knife back and forth. I usually use the leaves and stems so its pretty time efficient. Hope that helps! Thank you so much for trying my recipes!
Alice Carlan says
I’m allergic to mango (and Kiwi and melon) and have no idea what kind of flavor profile it has. Would pineapple work? I’m absolutely in love with green sauce so I would really like to try a similar dish.
Jen says
Hi Alice! Pineapple will definitely be more “pineapple-y” whereas mango is more subtle, but doesn’t mean it won’t be delicious – just different. I’m also afraid that due to the pineapple pulp it might not be as smooth and creamy, but you can certainly try it!
Tammy says
YUMMY! I am reheating leftovers and it’s just as good day two! I loved how easy it was to throw together. I will try it with shrimp next time. Can you imagine the possibilities? This would be delish on Talipia. This sauce is the bomb.com!
(We ate it over rice)
Jen says
Oh my goodness, shrimp would be incredible in this sauce and yes, fish too – you are getting me excited all over again for this recipe! So happy you loved it Tammy, thank you!
julie gordon says
Tried this recipe for my family last night and it was delicious – I have one very fussy eater (11yrs) who doesnt like anything with fat in it …. she has cystic fibrosis . She doesnt know anyone else with CF as they are completley segregated in Scotland ,so as she was reading this recipe to me she screamed “mum the lady has cystic fibrosis ! OK ill try it !! You cant imagine how happy that made me ….needless to say we are trying out all your recipes now so thank you so much for inspiring her . I hope you are keeping well
Jen says
Hi Julie all the way from Scottland! Your comment makes my heart so happy! I am so glad your daughter enjoyed this recipe and that she feels a connection so hopefully she will keep eating! Please give her a big hug from “Jen” and tell her that I am proud of her for working so hard to stay healthy with all her pills and treatments. If she ever needs to talk to any one, I’m here 🙂 xo
Nadine says
This is one of my go to recipes – the flavor profile is so interesting. I usually make it with shrimp as my husband is not a big fan of chicken and it turns out great. I also use frozen mango when I can’t find good fresh ones. Love this dish!
Jen says
Awesome Nadine, I’m so happy to hear this is one of your favs and it sounds absolutely divine with shrimp – I definitely need to try that! So glad to hear it works well with frozen mangoes too, great tip!
C says
Hi! I love the flavors in this recipe, but my husband is allergic to coconut! What could I use as a substitute – milk, cream, something else? Thanks for your help!
Jen says
Hi there! I would substitute half and half – you won’t have the coconut elemnt but it should still be delicious with all the other flavors. Enjoy!
C says
Hi!! I love all these flavors, but my husband is allergic to coconut! What can we use as a substitute – milk? cream? Thanks!!
Jen says
Hi there! I would substitute half and half – you won’t have the coconut element but it should still taste delicious!
Sammi Harasymchuk says
Seriously one of the BEST chicken dishes I have come across! I made it with vermicelli rice noodles and served it with naan bread. I was so excited to make this and even more excited to eat it! Leftovers were fantastic too! My boyfriend already asked me to make it again! Thanks for the awesome recipe!
Jen says
What an awesome comment, thank you so much Sammi, I am thrilled it was such a hit and already on the repeat menu :)! It sounds absolutely delicious with vermicelli rice noodles and naan!
Amy says
Amaaaaaazing! My husband was not pleased that I made something with a “creamy sauce” but one taste and he was begging for more!! 😀
Jen says
yessss! I am so happy this was a hit even with every your “non creamy sauce” husband! Thank you Amy!
Mary Rose says
Thank you, this was delicious and came together so easily.
I had mango and red bell pepper in my freezer – both worked perfectly (And the mango was super easy to chop frozen). Also had some zucchini and pablano pepper from our garden to use up – both were nice additions. Didn’t have any smoked paprika (only sweet) so I halved it and added a little more cumin. Would love to try again with smoked paprika. Served over riced cauliflower.
After reading all these comments will definitely try again with shrimp (and maybe some spinach or kale). We like to go veggie heavy and this recipe lends itself to that. My first recipe from your site and it won’t be the last!
Jen says
Welcome to my site Mary! I’m so pleased you loved this recipe and your veggie additions sound tasty! I hope you enjoy exploring my site and hopefully find many new favorites here!
Jessie says
Made this tonight with pork and it was delicious! Thanks!
Jen says
You are so welcome Jessie, I’m so happy you enjoyed it! Thank you!
Star says
Made this dish this evening! Heaven, absolutely delicious. My husband asked if I’d make it next week as well.
Jen says
yessss! I’m so happy it was a winner with you both! Thank you so much Star!
Josephine says
I was skeptical about this at first – I wasn’t sure how the combination of mango and coconut milk and salsa verde would taste blended together but OH BOY was it delicious. The bell peppers are really delightful with the sauce. I never comment on recipe blogs, but I just had to mention how much my husband and I liked this one! (Plus, it was a great excuse to use my hand blender for the first time).
Jen says
Wahoo! I’m thrilled – and relieved – this recipe did not disappoint! I love matching unexpected ingredients together for some magic ) Thanks for taking the time to comment Josephine!
Ginni says
I added a can of salad cut Heart of Palm and also a can of white beans to up veggie and protein. Also upped the chili powder and smoked paprika and served it over brown rice mixed with sauteed julienned kale with a couple cloves of minced garlic incl.
Jen says
sounds delish!
Melinda | Sprinkle and a Dash says
Hey Jen,
Finally made this tonight and it was a hit! Not surprised, you have great recipes. The recipe doubled wonderfully for my family of over 18 workout junkies that rarely leave me leftovers. ; D
Jen says
Thanks so much Melinda for taking the time to comment, I’m so pleased it was a hit! And thank you so much for your kind words! xo
Lynn says
Made this tonight because I got brave and bought a ripe mango on sale. I was excited to try the seemingly odd combination. It turned out great and I’ll make it again. I don’t eat red peppers, so I substituted sliced onion (which I charred a bit before the chicken). I think it was a great counterpoint to the sauce. Thanks for a great recipe!
Jen says
You are so welcome Lynn! I’m so pleased you got brave and ending up loving this unique combination – and your charred onions sound fabulous!
sharon g. says
Made this today as written but for using all red and no green bell pepper. Would have used another jalapeno if I had it; added sriracha and still wanted more heat without the acid, so broke out the cayenne and it did the trick. Next time I might add a poblano with the chicken and bell pepper, perhaps roasting them first. I did put some fresh, warmed pineapple on the plate, but that added too much acidity, so maybe broccoli or zucchini next time. Thanks for sharing this.
Jen says
You’re so welcome, I think poblano would be fabulous next time!
LL says
This was perhaps even better the next day! I was out of chili powder, unfortunately and I’m wondering how much better/different it is if I had had it.
Jen says
I’m so happy you loved it and yay for fabulous leftovers! The chili powder will add another dimension of flavor but I’m glad it was great without it!
Jane Barbieri says
We don’t have Salsa verde in a jar here in Australia, any suggestions on what else I could use?
Jen says
Hi Jane, you could make your own! Here is my recipe: https://carlsbadcravings.com/salsa-verde/
Julie says
Hi, this looks and sounds so yummy! Any chance this could me cooked in a crock pot and if so, how?
Thanks
Jen says
Absolutely! It just may not be as creamy because liquid doesn’t evaporate very much in a slow cooker. To make, just add all the ingredients to the crockpot including whole chicken breasts and cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Shred chicken and return it back to the slow cooker on low for 20 minutes to absorb some of the liquid/juices.
LynnInTheDesert says
Greetings from Bahrain, Jen!
Yes, we are hunkering down halfway around the world , too, and a great time to try out new recipes! I’ve made several of your recipes in the past and they have turned out great, but this one? Oh my! Girl, you are a genius! How did you come up with that combo of flavors! Magic! I had this saved in my bookmarks for ages and finally tried it. My hubby and I love Thai and Mexican food and anything that is fire breathing hot. This is fusion flavors at their best. I used 1 jumbo jalapeno and 2 small kochi chilis (similar in heat to ghost peppers but with a better flavor), and homemade chili sauce that we love. The whole thing was fantastic. Hubby raved after each spoonful. We are feeding our next door neighbor during COVID and he said it was highlight of his self isolation! (Which my hub was miffed about as he is a fantastic cook and his meals have been delicious during these 2 weeks of home time!)
Thanks for this this wonderful recipe!
An expat from Minnesota!
Jen says
Thank you so much for your awesome comment Lynn! It sounds like we are foodie kindred spirits! I am thrilled you all loved this mango verde recipe so much including your neighbor and it sounds delicious with your homemade chili sauce! I chuckled reading your husbands was miffed that it outdid his cooking 😉 and btw it is so nice of you to feed your neighbor! Thanks so much for brightening my day! Please stay safe and healthy!
PTaylor says
I made this for dinner tonight and my husband really Iiked it. It made a lot of sauce and I only used half. My questions are – can you freeze the sauce and can you use this sauce with shrimp instead of chicken? Thanks for a great and easy recipe!
Jen says
Yes and yes! It will freeze well except for the bell peppers which you might want to pick out. It would be fabulous with shrimp!
Jennifer says
This was absolutely amazing. It felt like a Mexican/Asian fusion to me and boy was it good. I could eat the sauce with a spoon. I’ll bet the leftovers will be amazing.
Jen says
I’m so happy to hear how much you loved it Jennifer, thank you!!!
Sheila says
Made your recipe last night, it was as you said delicious, the grocery did not have fresh mango, so I substituted frozen mango chunks, I also added unsweetened coconut chips for added texture, served over jasmine rice with roasted cauliflower with tahini sauce, I will definitely make this again and real soon,thanks for the recipe.
Jen says
Thanks so much for your awesome review Sheila, I’m so pleased it will be on repeat!
Heather says
I have a ton of canned mango chunks in my pantry – my toddler loved them for a month now won’t touch them – would I be able to use those in this recipe instead of fresh? I thought it might be ok since they are getting blended anyway. If so how many cans do you think I could get rid of by doing this? Looks amazing can’t wait to try it!!!
Jen says
Yes that would definitely work! You need 1 cup chopped mango so I would measure that out from the cans – but there is a little wiggle room. Enjoy!
Tanya says
Can this be made in a cast iron pan?
Jen says
Yes!
Heather says
This was so SO good. I had asked about using canned mango the last time I came on here and it worked like a charm and was very easy. I just used the whole can minus the juice as it was barely over a cup. The leftovers are even better today. Now that the flavors have had time to meld it almost is reminiscent of kung pao chicken just a little sweeter. I think next time I will add some celery or some onions just to give a little extra texture. Big win in our house, thanks for this recipe!!
Jen says
You are so welcome Heather, I love hearing it was a huge hit and that the canned mango worked out so well! That is such an easy shortcut!
Candice says
I made this recipe tonight but it turned out runnier than usual.. do you have any suggestions to fix that? Besides that it tastes amazing as usual!
Jen says
Hi Candice, to fix a runny sauce I would make a slurry by mixing 2 teaspoons cornstarch with 1 1/2 tablespoons water, stirring into the sauce and simmering until thickened, repeating as needed. Hope this helps!
Amber says
Would you recommend plain white rice with this dish or your coconut rice? I can’t decide!
Jen says
They would both be delicious! The coconut rice is on the sweet side, so you may need some more heat or acidity to balance it out.
Debbie says
I was wondering what I could use instead of coconut milk? I cannot have coconut.
Jen says
Hi Debbie, you could use half and half for a creamier sauce or chicken broth but it won’t be quite as creamy, but still tasty!
Barbra says
Does this have more of a Mexican taste or Asian taste? I’ve been eating Mexican for over a week, need something a little different now.
Jen says
It’s definitely a fusion with the salsa verde and red curry paste!
Jeannette Slagill says
Oh my, this was terrific. It was a hit with everyone! NO LEFTOVERS! This was easy to make, did not take a lot of time and success is guaranteed! Thanks, Jen!
Jen says
Hi Jeannette! I am so happy this was such a hit! Thank you so much!
Sandy says
Made this tonight for dinner and we loved it (used Sriracha too)! Highly recommend and will go into our dinner menu rotation.
I’m.a big fan of your recipes!
Jen says
Yay! I am so pleased it will be a repeat! Thank you so much for the love and support!
Charlie says
Hi! This looks amazing and I am planning to make it. I have a question though. I have some dried red Thai chiles on hand. How would I incorporate them into this? Toast in skillet and add to sauce after?
Jen says
That sounds like a great plan to me! Hope you love it!
Barry Feldman says
1/8″ slices? What do you mean?
Jen says
The chicken needs to be cut into thin slices, about 1/8″ inches thick. Hope this helps!
Molly says
Hi Jen,
Your site is our favorite for…well, everything! Our family loves this recipe. I am always so helped by your recipe pairing suggestions. I know this is more of a one-dish meal, but could you suggest any sides? Thank you!
Jen says
Hello Molly! Thank you so much for your sweet review! I think that you could maybe add a cucumber and avocado salad with a light lime dressing for a more refreshing side. If you prefer something heartier, black beans with cilantro and lime I think would complement the flavors beautifully. I hope that helps!