Sunday, May 20, 2007

Mango Thai Chicken

IMG_7917e[3]I adore mangoes and of course foods that have a nice little spicy kick to them so this recipe is right up my flavor-profile alley.  Eammon on the other hand will tell you that he doesn’t like when there’s fruit on his savory food but that little quirk of his doesn’t stop him from eating or begging for more of this recipe.  Maybe he just doesn’t realize that mangoes are a fruit and that they’re on his chicken or maybe it’s just that this chicken is so delicious his supposed dislikes are set aside.  Whatever it is, we both adore this recipe and whenever mangoes are in season this is a regular on our table.

Mango Thai ChickenMango Thai Chicken

2 cups fresh mango, cubed
2 chili peppers, seeds removed
2 inch piece fresh ginger, minced
4 cloves garlic, minced
2 Tablespoon fish sauce
3 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 teaspoon rice cooking wine
1 Tablespoon brown sugar
juice of 1/2 lime

1 1/2 lbs. boneless, skinless chicken breast, sliced thinly
1/4 cup flour
1/4 cup cornstarch

2 Tbsp. oil for frying
handful of cashews, toasted (for garnish)
handful of fresh cilantro, roughly chopped (for garnish)

Jasmine rice 

In a food processor chop the chili peppers, ginger and garlic to fine pieces. Add the Thai fish sauce, soy sauce, rice wine vinegar, Chinese cooking wine, brown sugar, lime juice and 1 1/2 cups of the chunked mango. Puree until smooth. Add the remaining 1/2 cup of mango chunks and pulse processor a couple times leaving mango chunks in the sauce. Taste test the sauce checking for a good balance of sweet, sour and salty and adjust as needed. 

Mix the flour and cornstarch on a plate and season with salt and pepper. Dredge the sliced chicken breast in the flour mixture. Heat oil in a wok or large skillet and cook the chicken until almost cooked through, stirring occasionally to make sure the chicken cooks evenly. Remove chicken to a plate.  Add the mango sauce to the now empty wok and cook for a couple of minutes until it thickens slightly.  Add back in the chicken and adjust heat so that the mixture is just bubbling. Cook until the chicken has cooked though.  Serve with Jasmine rice and garnish with cilantro and cashews.


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