Chicken in Coconut Mango Verde Sauce
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Chicken in Coconut Mango Verde Sauce recipe has a delicious sauce that is the perfect balance of sweet & spicy. It is quick & easy for a weeknight meal!
Recipe type: dinner
Cuisine: Asian
Serves: 6
  • 1 tablespoon olive oil
  • 1 pound chicken breast, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped (or use 2 red bell peppers)
Coconut Mango Verde Sauce:
  • 1 13.5 oz. can coconut milk
  • 1 cup salsa verde
  • 1 cup chopped mango
  • 1 jalapeno, seeded, deveined
  • 4 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • Hot sauce, to taste (optional)
  • Cilantro, for garnish (optional)
  1. Add all of the ingredients for the Coconut Mango Verde Sauce to your blender or food processor and blend/process until smooth. Set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high heat.
  3. Once very hot, add sliced chicken and cook just until chicken is no longer pink; add bell peppers and continue to cook for 2-3 minutes.
  4. Slowly stir in the Coconut Mango Verde Sauce and cook just until sauce is hot and thickens a bit and make sure chicken is completely cooked.
  5. Add hot sauce (such as Sriracha), to taste, and fresh cilantro. Serve hot over rice.
Recipe by Wishes and Dishes at