THAI MANGO SAUCE RECIPES

Name: Thai Mango Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless chicken breast, sliced; 1 red bell pepper, sliced; 1/8 cup cashews; fresh coriander (for garnish); 2 ripe fresh mango, fruit scooped out (soft = ripe); 1 teaspoon chili sauce; 1 tablespoon rice wine vinegar; 3 tablespoons soy sauce; 2 tablespoons fish sauce; 1/2 lime, juice of; 1 tablespoon brown sugar; 1 piece ginger, peeled and sliced; 3 garlic cloves, peeled; 1 teaspoon dark soy sauce; 1/2 cup fresh coriander, including stems, chopped

THAI MANGO CHICKEN RECIPE - FOOD.COM

Thai Mango Chicken Recipe - Food.com image

Make and share this Thai Mango Chicken recipe from Food.com.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

Steps:

To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
Add the sauce, chicken and red pepper slices to a wok.
Stir well and bring to a boil.
Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
Finish the dish with a sprinkling of cashews and fresh coriander.

Nutrition Facts : Calories 326.4, FatContent 12.9, SaturatedFatContent 3.5, CholesterolContent 72.6, SodiumContent 1656.5, CarbohydrateContent 26.8, FiberContent 2.9, SugarContent 20.9, ProteinContent 27.4

THAI MANGO CHICKEN RECIPE - FOOD.COM

Thai Mango Chicken Recipe - Food.com image

Make and share this Thai Mango Chicken recipe from Food.com.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

Steps:

To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
Add the sauce, chicken and red pepper slices to a wok.
Stir well and bring to a boil.
Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
Finish the dish with a sprinkling of cashews and fresh coriander.

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THAI MANGO CHICKEN | ASIAN INSPIRATIONS - ASIAN RECIPES

Sweet, spicy, and zesty, this dish is full of surprising tastes and proves that mango isn’t just an after-dinner treat. This fusion of poultry and fruit is not to be missed during this season.
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To Prep In a blender or food processor, blend all ingredients for ‘Mango Sauce’ until smooth. Taste-test to see if sauce is to your liking. Add more chilli if it’s not spicy enough. If it’s not salty enough, add fish sauce. If the sauce is too sour, add a little sugar or, if it’s too salty or sweet, add more lime juice. In a mixing bowl, stir the flour and salt together. Then add the chicken pieces and mix to coat evenly. To Cook Heat a wok or frying pan over medium-high heat. Add the oil and fry the chicken pieces a few at a time for 1-2 mins until cooked through or lightly browned. Remove chicken from pan with and drain on paper towel. Briefly saute the sliced scallions and capsicums, and set aside. Pour out remaining oil. Set wok or pan over medium-high heat and add the mango sauce. Bring to a simmer over medium heat, and then add the capsicums and scallions. Continue to simmer for 3-4 mins. If sauce becomes too thick, add 3-4 tbsp water or coconut milk. Add the fried chicken pieces, and stir to coat with sauce. Add about 1 tbsp fresh coriander and ½-1 mango cubes (optional), and briefly simmer to heat up entire dish. Taste-test again and add fish sauce or chilli if desired. Dish out and transfer to a serving dish. Sprinkle with the rest of the chopped coriander and serve with steamed rice.

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