Mango Chicken with Thai Jasmine Rice

MangoChicken and Thai Jasmine Rice.jpg It’s mango season. Celebrate this odd-looking, difficult-to-cut-until-you-learn-the-technique fruit by making this sauce to serve with chicken and Thai rice. It has a perfect balance of sweet and sour, salt and spice. Click here to see how easy it can be to cut a mango.

Serves 4
Ingredients
Mango Sauce:

  • cubed fruit from 3 ripe mangoes (Use 2 mangoes in the sauce, reserve 1 for garnish.)
  • 1 red chili, de-seeded and diced, OR 1/2 tsp. dried crushed chili
  • 1 Tbsp. rice vinegar (OR white or apple cider)
  • 1 1/2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • zest of 1 lime
  • juice of 1/2 lime
  • 1 Tbsp. brown sugar
  • 1 thumb-size piece ginger, grated
  • 3 cloves garlic
  • 1/4 tsp. turmeric
  • Optional: 3-4 Tbsp. coconut milk

Rice and Chicken:

      • 2 cups Thai jasmine rice
      • 4 cups (or a little less) water or chicken broth
      • 2-3 boneless chicken breasts, sliced lengthwise into 3-4 pieces each
      • 1/4 cup all-purpose flour mixed with 1/2 tsp. salt
      • 2 Tbsp. grapeseed oil
      • 1 sweet red pepper, finely diced
      • 1/4 to 1/2 cup fresh cilantro

Directions

      1. Place all Mango Sauce ingredients in a food processor. Process until more or less smooth. This sauce can be made ahead of time and refrigerated.
      2. Cook the rice in water or broth, following package instructions.
      3. Stir the flour and salt together and place in a mixing bowl. Add the chicken pieces and turn or gently stir them to coat.
      4. Heat a wok or frying pan 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 on paper towel, or a clean surface.
      5. 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.
      6. Add the fried chicken pieces, gently stirring them in to cover with sauce. Add the reserved mango chunks and simmer just until heated through.
      7. Transfer to a serving dish. Sprinkle with fresh cilantro and serve with plenty of Thai jasmine-scented rice.  Mango Chicken with Thai Jasmine Rice.jpg

 

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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4 Responses to Mango Chicken with Thai Jasmine Rice

  1. Wow…this does indeed looks delicious. We bought a flat of mangoes a couple of weeks ago and I think there is one left – I’m going to try and stretch it to make a small batch of this recipe. Thanks for posting!!

  2. Pingback: Mango Chicken – Joinmefordinner recipe « Simply Cowichan

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