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.
3mangoes,cubed. Use 2 in the sauce, reserve 1 for garnish.
1red chili pepperde-seeded and diced, OR ½ tsp. dried crushed chili
1tablespoonrice vinegarOR white or apple cider vinegar
1 ½tablespooncoconut aminos or soy sauce
2tablespoonfish sauce
zest of 1 lime
juice of ½ lime
1tablespooncoconut sugaror brown sugar
1thumb-size knob of ginger,grated
3clovesgarlic
¼teaspoonturmeric
Optional: 3-4 Tbsp. coconut milk
Chicken
4boneless chicken breastssliced lengthwise into 3-4 pieces each
¼cupall-purpose flour mixed with ½ tsp. salt
2tablespoonoil
1sweet red pepper,finely diced
¼ cupfresh cilantroor more, if desired
Instructions
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.
Notes
The mango sauce can be made ahead of time and refrigerated until ready to add.