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    You are in: Home / Recipes / Basil Chicken With Coconut-Mango Sauce Recipe
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    Basil Chicken With Coconut-Mango Sauce

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    10 mins

    14 mins

    Nathan H's Note:

    The combination of basil and coconut milk is outrageously good, and fresh mango brightens up this dish. Found this great recipe in Chatelaine magazine. Preparation time: 10 minutes Cooking time: 14 minutes Makes: 8 servings

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    Units: US | Metric


    1. 1
      Slice each chicken breast lengthwise into 3 or 4 thick strips. Lightly oil a large wide saucepan and set over medium heat. When hot, add chicken. Stir often until chicken loses its pink color, 4 to 5 minutes. Meanwhile, place onion on a cutting board, cut side down, then thinly slice. Peel mango. Slice fruit from stone in large pieces then cut into thick bite size strips.
    2. 2
      When chicken is no longer pink, remove to a large plate. Pour coconut milk into pan. Pour coconut milk into pan. Increase heat to medium-high. Add onion, dried basil, cumin, chili flakes and salt. Boil, uncovered and stirring often, until sauce is reduced by half, about 4 to 5 minutes. Return chicken and any juices to pan. Reduce heat to medium.
    3. 3
      Add mango and stir often, uncovered, until chicken is springy when pressed, 6 to 8 minute Slice lime in half and cut one half into 6 think wedges. Coarsely chop basil. When chicken is cooked, squeeze juice from half of lime over top. Sprinkle with fresh basil. I found this recipe is great with rice noodles and snow peas. Serve with lime wedges.

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    Nutritional Facts for Basil Chicken With Coconut-Mango Sauce

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.0
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 8.4 g
    Cholesterol 51.3 mg
    Sodium 232.4 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 2.3 g
    Sugars 8.2 g
    Protein 22.3 g

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