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Nutrition Facts
Serving Size 1 (120g) Recipe makes 4 servings The following items or measurements are not included below: 4 chicken breast fillets
Calories 177
Calories from Fat 121		(68%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 43mg		1%
Potassium 112mg		3%
Total Carbohydrate 14.5g		4%
	Dietary Fiber 2.1g	8%
	Sugars 4.3g
Protein 1.8g		3%
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Coconut Mango Chicken

Recipe #222372 | 12 min | 2 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lee_tah
Apr 12, 2007

From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

SERVES 4 (change servings and units)

Ingredients

4 teaspoons oil
4 chicken breast fillets
1 medium onion, chopped
2 teaspoons fresh ginger, grated
1 garlic clove, crushed
1 1/3 cups canned mango, slices
2 teaspoons chicken bouillon
2/3 cup coconut milk
2 teaspoons cornstarch

Directions

1
Fry chicken until golden; set aside.
2
Fry onion, garlic and ginger about 5 minutes.
3
Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
4
Simmer for about 5 minutes.
5
If desired, serve on a bed of jasmine rice.