1½ lbs boneless, skinless chicken breasts, thinly sliced against the grain
1 red bell pepper, cut into 2-inch pieces
1 green bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
Sauce:
1 (13.5 oz) can light coconut milk
1 cup prepared salsa verde
1 mango, roughly chopped
1 jalapeno, seeds and ribs removed
3 Tbsp brown sugar
Juice of 1 lime
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt
1-2 tsp Sriracha (optional)
Instructions
Add all of the sauce ingredients to a blender or food processor and process until smooth; set aside.
Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook until little pink is visible. Add the bell peppers and cook for 4-5 minutes.
Pour the sauce into the skillet and bring to a soft simmer, cooking until the chicken is completely cooked and peppers are tender. Garnish with fresh cilantro and serve with rice, if desired.