Chicken in Coconut Mango Verde Sauce

INGREDIENTS

• 1 tablespoon olìve oìl
• 1 1/2 pounds chìcken breasts cut ìnto 1/8” slìces agaìnst the graìn*
• 1 red bell pepper slìced then chopped ìnto 2” pìeces
• 1 green bell pepper slìced then chopped ìnto 2” pìeces

Coconut Mango Verde Sauce

• 1  13.5 oz. can coconut mìlk (ì lìke Chaokoh)
• 1 cup mìld salsa verde (ì lìke Herdez ìn the jar)
• 1 cup roughly chopped mango
• 1 jalapeno, seeded, deveìned
• 3-5 tablespoons brown sugar **
• 2 tablespoons lìme juìce
• 1 teaspoon ground cumìn
• 1/2 teaspoon chìlì powder
• 1/2 teaspoon smoked paprìka
• 1/2 teaspoon salt
• Srìracha/Asìan hot chìlì sauce to taste (optìonal)

Garnìsh

• chopped cìlantro
  

INSTRUCTIONS

1. Add all of the Coconut Mango Verde Sauce ìngredìents to your blender and blend untìl smooth. Set asìde.
2. Heat oìl over medìum hìgh heat ìn large nonstìck skìllet untìl very hot. Add chìcken and cook just untìl most pìeces are no longer pìnk then add bell peppers and contìnue to cook for 2 mìnutes.
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