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Easy Chicken Fajitas with Thai Mango Slaw and Coconut Rice

Tender, spiced chicken fajitas served with a bright Thai mango slaw and fragrant coconut jasmine rice.
Prep Time15 minutes
Cook Time36 minutes
Total Time1 hour 6 minutes
Servings: 8 servings

Ingredients

  • 1 pound chicken slice into thin strips
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic minced or grated
  • 1 lime juiced
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon peanut oil may use canola oil
  • shredded cheddar cheese for serving (optional)
  • 8 whole wheat fajita-size flour tortillas warmed
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon fish sauce
  • 2 teaspoons sweet Thai chili sauce
  • 1/2 teaspoon chili powder
  • 2 tablespoons fresh cilantro chopped
  • 2 mango peeled and julienned (sliced into thin strips)
  • 1/2 red pepper chopped
  • 1 avocado peeled, pitted and sliced
  • 1 tablespoon toasted coconut
  • 1 cup uncooked jasmine rice
  • 1 cup light canned coconut milk
  • 3/4 cup coconut water
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil

Instructions

  • Make the coconut rice: in a medium saucepan combine the light coconut milk and coconut water and bring to a low boil.
  • Add the jasmine rice, salt, unsweetened flaked coconut and coconut oil, stir, cover, and reduce heat to the lowest setting.
  • Cook on low for 10 minutes, then turn off the heat and let the rice rest, covered, for 20 minutes; fluff with a fork before serving.
  • While the rice cooks, marinate the chicken: in a large bowl whisk 1 tablespoon olive oil, minced garlic, juice of 1 lime, brown sugar, 1 tablespoon chili powder, smoked paprika and cumin.
  • Add the sliced chicken to the bowl, toss to coat, cover and refrigerate at least 15 minutes (or up to overnight).
  • Make the Thai mango slaw: whisk 1/4 cup lime juice, 2 tablespoons olive oil, fish sauce, sweet Thai chili sauce, 1/2 teaspoon chili powder and chopped cilantro in a medium bowl.
  • Add the julienned mango and chopped red pepper and toss; gently fold in the sliced avocado and toasted coconut and set aside.
  • Heat a large skillet over high heat and add 1 tablespoon peanut oil; when hot add the marinated chicken and any juices and stir-fry 2–3 minutes until cooked through and beginning to caramelize; remove from the pan.
  • In the same skillet stir-fry the sliced red and orange peppers about 3 minutes until tender-crisp, then return the chicken to the pan and toss to combine; remove from heat.
  • Warm the tortillas, assemble fajitas by adding a scoop of coconut rice to each tortilla, top with chicken and peppers, sprinkle with cheddar if using, and finish with the Thai mango slaw.

Equipment

  • Medium saucepan with lid
  • Large Mixing Bowl
  • Large Skillet
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Fork

Notes

  • Marinate the chicken at least 15 minutes for best flavor.
  • Rice must rest covered after cooking to finish steaming.
  • Use canola oil instead of peanut oil if preferred.
  • Toast coconut ahead of time if not already toasted.