Chicken with Mango Salsa, Edamame, and Coconut Rice

Ingredients

• 1 cup rice uncooked
• 1.5 teaspoons brown sugar 
• 1.5 teaspoons sesame oil dark
• 1 cup edamame green frozen shelled ( soybeans)
• 1 tablespoon cilantro leaves fresh chopped
• 2 teaspoons ginger fresh peeled chopped
• 0.3 cup mint leaves fresh chopped
• 1  garlic clove minced
• 1 tablespoon spring onion chopped
• 1.5 teaspoons honey 
• 1.5 tablespoons jalapeno seeded finely chopped
• 13.5 ounce lite coconut milk light canned
• 4 teaspoons juice of lime fresh
• 0.8 teaspoon lime zest grated
• 2 tablespoons soy sauce low-sodium
• 1 cup mangos ripe cubed peeled
• 0.3 cup onion diced red
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 0.3 cup coconut sweetened toasted

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
2. To prepare salsa, combine mango, red onion, mint, and jalapeo in a medium bowl, tossing to combine.
3. To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
4. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
5. Cook edamame according to package directions, omitting salt and fat. Keep warm.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add chicken; cook 3 minutes on each side or until browned.
8. Remove from heat, and cut chicken into 1/4-inch slices.
9. Combine chicken and sauce in pan; cook 3 minutes or until done.
10. Serve over rice; top with edamame and salsa.