This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York
Mango Chicken Thighs with Basil-Coconut Sauce
Updated on Jun. 30, 2023
Test Kitchen tips
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
Directions
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer.
- Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
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