Basil Chicken With Coconut-mango Sauce

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 8
• 6 boneless skinless chicken breasts
• vegetable oil
• 1/2 red onion
• 1 large mango
• 14 ounces coconut milk
• 2 teaspoons dried basil leaves
• 2 teaspoons ground cumin
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1 lime
• 1/2 cup coarsely chopped fresh basil

Recipe

• 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 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 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.