Thai Mango Chicken
"This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus lower in calories and fat - you'll love it! Slices of flour-dusted chicken are pan-fried, then simmered in a tangy mango sauce. Tip: try to find fresh ripe mangos for this recipe (preferably 3, so you can add some fresh mango pieces to the finished dish)- the taste is well worth the effort. Make this dish for your friends or family - they won't be able to thank you enough!..."
INGREDIENTS
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(SERVES 4)
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2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
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1 red bell pepper, OR 1 sweet red pepper
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1/4 cup oil for pan-frying
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1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
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1/4 to 1/2 cup fresh coriander
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Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
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Optional: 3-4 Tbsp. coconut milk OR water
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MANGO SAUCE:
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2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
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1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
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1 Tbsp. rice vinegar (OR white or apple cider)
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1+1/2 Tbsp. soy sauce
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2 Tbsp. fish sauce
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juice of 1/2 lime
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1 Tbsp. brown sugar
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1 thumb-size piece galangal OR ginger, sliced
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3 cloves garlic
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1/4 tsp. turmeric
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2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime
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