Mango Peanut Chicken with Roasted Vegetables & Coconut Rice

Mango Peanut Chicken

with Roasted Vegetables & Coconut Rice

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
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For layers of bold flavor, we’re coating chicken with vibrant curry powder, then topping it with an umami-rich sauce of peanut butter spread, coconut milk, mango chutney, and sambal oelek (a type of Indonesian chile paste).
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fresh
ingredients
Mango Peanut Chicken with Roasted Vegetables & Coconut Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Sushi Rice
  • 1 13.5-Oz Can Light Coconut Milk
  • 2 Poblano Peppers
  • 1 lb Red Cabbage
  • 2 Tbsps Mango Chutney
  • 2 tsps Peanut Butter Spread
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 2 oz Pickled Goathorn Peppers
  • 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Roughly chop the pickled peppers. Roughly chop the peanuts. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the peanut butter spread, mango chutney, 2 tablespoons of the coconut milk, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
2 Roast & finish the vegetables

Place the diced cabbage and diced poblano peppers on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped pickled peppers and toss to combine. Taste, then season with salt and pepper if desired.

 Make the coconut rice
3 Make the coconut rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and the remaining coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until most of the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the curry powder. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to cutting board. Slice the cooked chicken crosswise. Serve the sliced chicken with the coconut rice and finished vegetables. Drizzle the chicken with the sauce. Garnish with the chopped peanuts. Enjoy!

*An instant-read thermometer should register 165°F.

Tips from Home Chefs

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Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Roughly chop the pickled peppers. Roughly chop the peanuts. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the peanut butter spread, mango chutney, 2 tablespoons of the coconut milk, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Roast & finish the vegetables

Place the diced cabbage and diced poblano peppers on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped pickled peppers and toss to combine. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
 Make the coconut rice
3 Make the coconut rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and the remaining coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until most of the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

4 Cook the chicken & serve your dish

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the curry powder. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to cutting board. Slice the cooked chicken crosswise. Serve the sliced chicken with the coconut rice and finished vegetables. Drizzle the chicken with the sauce. Garnish with the chopped peanuts. Enjoy!

*An instant-read thermometer should register 165°F.

Cook the chicken & serve your dish