Ever since I made my Coconut Chicken and Rice dinner dish, I started to experiment and look up other varieties and flavors like this coconut mango chicken. We as a family loved that meal, so I wanted to keep the momentum going with more Asian inspired cuisines. I found a coconut mango chicken recipe from Cooking on the Weekends food blog. I had changed it up a bit from the original to give it some originality. And since they inspired me, I thought I would give them a shout out.
I had some frozen mango slices in the freezer and have been waiting to come up with a great meal to put them in. This was that meal. The sauce is made up of pureed coconut milk, fresh mango, sugar, and salt. It is simple but oh so delicious. Adding in the sauteed veggies and fried chicken bites bring out the sauce to make it taste great.
You can have any veggie you prefer. When making this recipe I had on hand onions, bell peppers, and carrots. The addition or substitution of broccoli, sugar snap peas, and baby corns would also be phenomenal.
Cost of this recipe.
This recipe is a great family-friendly entree. The entire recipe rounded up costs about $13.07 or about $1.63 per serving. The bulk of the price comes from chicken breast. You can reduce the cost by omitting the meat and making it purely vegetarian. The vegetarian meal comes to $7.07 for eight total servings.
As a homesteader, you can reduce further by growing all the veggies like we do. The carrots, bell peppers, onion, garlic, and eggs all come from our land. For this recipe, I was gifted the mangos so that part of the recipe was also free. Including the chicken, when I made this meal it cost me $9.61.
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This recipe is adapted from Cooking on the Weekends food blog. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Coconut Mango Chicken and Rice
Lightly battered chicken bites and sautéed vegetables baked in a coconut milk and mango puree sauce.
In a large skillet, melt butter and saute chopped carrots, peppers, and onion for about 10 minutes over medium heat. Add garlic and saute for another 1-2 minutes. Don’t burn the garlic. When done, dump all veggies into a 8 x 8 casserole dish.
In a blender, blend together coconut milk, fresh mango, sugar, salt, and black pepper until mixture is smooth. Pour mixture into casserole dish along with sauteed veggies.
Chop up the chicken breast into bite size pieces. Toss pieces in a large bowl or bag along with cornstarch.
In another bowl, whisk up two whole eggs. Put coated chicken pieces into egg and stir to coat everything.
In the saute pan, fry coated chicken pieces in 1/4 inch of canola or vegetable oil on all sides until a pieces are a golden brown color.
Add fried chicken bites to casserole dish and bake uncovered for 30-40 minutes or until mixture hot and bubbly. Stir occasionally in oven if you see the coconut milk browning too fast on top.
Top coconut mango mixture on cooked rice and sprinkle with sweetened coconut flakes if wanted.
