Thai Mango Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Thai
Thai Mango Chicken
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Sauce:
- 2 Mango peeled, pit removed, and chopped
- 1 teaspoon chili sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons soy sauce
- 2 tablespoons fish sauce
- lime zest of 1
- lime juice of 1/2 lime
- 1 inch galangal peeled and sliced, or ginger, piece
- 3 cloves garlic
- 1/4 teaspoon Turmeric
Chicken:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pound chicken breast cut into thin 2 inch long slices, boneless skinless
- 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 cilantro chopped
- jasmine rice for serving
Instructions
- 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.
- 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.
- 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.
- Gently stir in chicken slices and add cubed mango if desired. Simmer until chicken is heated through.
- Serve immediately with jasmine rice and cilantro.
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