Coconut Chicken with Mango

This recipe was the product of freezer scavenging. I do that more often than I really like to admit. Anyway, I found some tiny cubes of frozen organic mango that my sweetie bought at our local co-op, along with a bag of small triangles of pineapple. Burrowing further, I found skinless organic chicken breasts. Hmmmm…I sense a tropical theme emerging…

coconut mango chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Chicken with Mango
2-4 servings, depending on hunger!

1 pound organic chicken breasts, cut into 2″ slices
1 tablespoon grapeseed or coconut oil
1/3 cup low-sodium organic chicken stock
3″ section of ginger, peeled and finely grated
3 cloves garlic, minced
1 cup (or more) frozen organic mango cubes
1 cup (or more) frozen organic pineapple chunks
3/4-1 can low-fat organic coconut milk
Black pepper to taste
Cilantro

Salute the chicken in a tiny bit of oil in a non-stick pan until the meat is opaque and begins to color. Add the chicken stock to deglaze the pan, and allow the stock to reduce a little. Add ginger and garlic. Add enough frozen fruit to mostly cover the chicken, and add enough coconut milk to come about half way up the sides of all the other ingredients. Simmer until liquids thicken a bit. Add black pepper to taste. Serve over your grain of choice, and garnish with cilantro.