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.
- 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
- 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
- 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.
- Cook the rice in water or broth, following package instructions.
- 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 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.
- 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 in to cover with sauce. Add the reserved mango chunks and simmer just until heated through.
- Transfer to a serving dish. Sprinkle with fresh cilantro and serve with plenty of Thai jasmine-scented rice.