Thai Mango Chicken
Tara's Multicultural Table recipe - Thai
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 mangoes (peeled, pit removed, and chopped)
- 1 teaspoon chili sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons soy sauce
- 2 tablespoons fish sauce
- zest of 1 lime
- juice of 1/2 lime
- 1 inch piece galangal or ginger (peeled and sliced)
- 3 cloves garlic
- 1/4 teaspoon turmeric
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breasts ( cut into thin 2 inch long slices)
- 1/4 cup vegetable oil
- 1 red bell pepper (seeded and sliced)
- 3-4 tablespoons coconut milk (optional)
- 1 mango (cubed, optional)
- 1/4 cup chopped cilantro
- Jasmine rice (for serving)
Instructions
- 1
In a blender, add sauce ingredients: chopped mangoes, chili sauce, rice vinegar, soy sauce, fish sauce, lime zest, lime juice, ginger, garlic, and turmeric. Blend until smooth. Add a little sugar if too sour or more chili sauce to add spice.
- 2
In a large bowl, combine flour and salt. Add the chicken slices and coat well. In a wok or large pan, heat oil over medium high heat. Once thoroughly heated, fry coated chicken slices until cooked through, 3-5 minutes per side. Remove to towel lined plate.
- 3
Clean out wok and reheat to medium high heat. Add the red pepper slices and blended mango sauce. Bring the sauce to a low boil and reduce to medium low heat. If too thick, add 3-4 tablespoons coconut milk. Continue to simmer until red pepper just begins to soften, 3-4 minutes.
- 4
Gently stir in chicken slices and add cubed mango if desired. Simmer until chicken is heated through.
- 5
Serve immediately with jasmine rice and cilantro.