4boneless chicken breastssliced lengthwise into 3-4 pieces each
¼cupall-purpose flour mixed with ½ teaspoon salt
1sweet red pepper,finely diced
¼ 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 tablespoon 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.