This Mango Chicken dinner has a perfect balance of sweet and sour, salt and spice. Serve with Thai Coconut Rice. A "make-ahead" meal that also freezes well.
Course Entrée/Main Dish
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Flavour & Savour
3mangoes,cubed. Use 2 in the sauce, reserve 1 for garnish.
1red chili pepperde-seeded and diced, OR 1/2 tsp. dried crushed chili
1tbsprice vinegarOR white or apple cider vinegar
1 1/2tbspcoconut aminos or soy sauce
zest of 1 lime
juice of 1/2 lime
1tbspcoconut sugaror brown sugar
1thumb-size knob of ginger,grated
Optional: 3-4 Tbsp. coconut milk
4boneless chicken breastssliced lengthwise into 3-4 pieces each
1/4cupall-purpose flour mixed with 1/2 tsp. salt
1sweet red pepper,finely diced
1/4 cupfresh cilantroor more, if desired
Place all Mango Sauce ingredients in a food processor. Process until fairly smooth with a few chunks.
Stir the flour and salt together and place in a mixing bowl. Add the chicken pieces and turn or gently stir them to coat.
Heat a wok or skillet over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set aside.
Wash out the pan, or use another clean one. Set over medium-high heat and add the mango sauce and the chopped red pepper. Bring to a gentle boil, then reduce to a simmer. If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but is still tender crisp.
Add the fried chicken pieces, gently stirring them to cover with sauce. Add the reserved mango chunks and simmer just until heated through, or serve raw as a garnish if you prefer.
Transfer to a serving dish. Sprinkle with fresh cilantro and serve with Thai Coconut Rice.
The mango sauce can be made ahead of time and refrigerated until ready to add.