Chicken with Mango Salsa, Edamame, and Coconut Rice

Chicken with Mango Salsa, Edamame, and Coconut Rice
Photo by www.myrecipes.com

Ingredients

  • Cooking spray
  • 1 cup cubed peeled ripe mango
  • 1 tablespoon chopped fresh cilantro
  • 1 cup uncooked basmati rice
  • 2 teaspoons chopped peeled fresh ginger
  • 1 ½ teaspoons brown sugar
  • 4 teaspoons fresh lime juice
  • + 18 more ingredients
    • 1 ½ teaspoons honey
    • 2 tablespoons low-sodium soy sauce
    • 1 ½ tablespoons finely chopped seeded jalapeño pepper
    • 1 garlic clove, minced
    • 1 (13.5-ounce) can light coconut milk
    • Salsa:
    • Remaining ingredients:
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 cup frozen shelled edamame (green soybeans)
    • ¼ cup sweetened coconut, toasted
    • ¼ cup diced red onion
    • ¾ teaspoon grated lime rind
    • 1 ½ teaspoons dark sesame oil
    • ¼ teaspoon salt
    • Sauce:
    • Coconut rice:
    • ¼ cup chopped fresh mint
    • 1 tablespoon chopped green onions

To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside. To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine. To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; br...

View full recipe at My Recipes

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