Thai Mango Chicken
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 453.59 g boneless chicken breast, sliced
- 1 red bell pepper, sliced
- 29.57 ml cashews
- fresh coriander (for garnish)
-
MANGO SAUCE
- 2 ripe fresh mango, fruit scooped out (soft = ripe)
- 4.92 ml chili sauce
- 14.79 ml rice wine vinegar
- 44.37 ml soy sauce
- 29.58 ml fish sauce
- 1 lime, juice of
- 14.79 ml brown sugar
- 1 piece ginger, peeled and sliced
- 3 garlic cloves, peeled
- 4.92 ml dark soy sauce
- 118.29 ml fresh coriander, including stems, chopped
directions
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">