One Pan Mango and Lime Coconut Chicken

1 Jul 2025

10 MINS

30 MINS

INGREDIENTS
2 chicken breasts
1 tin coconut milk (light or regular)
2 limes
200g diced fresh mango
1 banana shallot or 2 spring onions diced
1 red chilli, diced
Soy sauce and fish sauce
Ginger purée
2 cloves Garlic, minced
1-2 tsp sriracha
Coriander
1 Red pepper
Spinach
Rice to serve

METHOD

1. Season the chicken fillets with salt and pepper.

2. In a deep pan, heat some oil and sear the fillets on each side for 3-4 minutes until browned but they don’t need to be cooked all the way through.

3. Whilst the chicken cooks, blend together the mango, coconut milk, 1 tbsp soy sauce and 1 tbsp fish sauce until smooth.

4. Remove the chicken and sit to one side. Add in the diced shallot, 1 tsp of the chopped chilli, and both minced garlic cloves and stir on low heat for 2 minutes.

5. Add in 1 heaped tsp of ginger purée. Pour in the blended mango sauce, grate in the zest of one lime, add 1-2 tsp sriracha and stir, bring to a gentle simmer.

6. Once simmering add sliced red peppers and whatever extra veg you like.

7. Sit the chicken fillets back into the sauce and allow to gently simmer for 6-8 minutes or until the chicken is cooked. Remove the chicken.

8. Add in the spinach to wilt, the juice of one whole lime, and season to taste with extra lime, soy or fish sauce.

9. Slice the chicken to serve. Finish each bowl with freshly chopped coriander, a scattering of diced chilli and serve with cooked rice or noodles.

TIP

For a lighter alternative, serve with quick-sautéed spinach, kale, or pak choi, cooked with garlic and a splash of sesame oil.

Chicken One Pan

One Pan Mango and Lime Coconut Chicken

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