Description
Tender chicken thighs simmered in a creamy coconut sauce with sweet mango, fresh basil, miso, and a touch of spice, served over jasmine rice with fresh lime wedges.
Ingredients
4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Brown chicken on both sides.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in coconut milk, mango, green onions, 1/4 cup basil, miso paste, and Sriracha.
- Cook, stirring occasionally, until sauce is slightly reduced and chicken reaches 170°F, about 20 minutes.
- Sprinkle with remaining basil.
- Serve with jasmine rice and lime wedges for squeezing over the top.
Notes
- For a milder flavor, reduce or omit Sriracha.
- Frozen mango can be used; thaw before adding.
- Thai basil offers a stronger, aromatic flavor if available.
- Vegetarian option: substitute tofu or chickpeas for chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 13g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
