Servings
Font
Back
0.0 from 0 votes

Thai Mango Chicken

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Thai

Ingredients

Sauce:
  • 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
Chicken:
  • 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

    Cup of Yum
  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.