I love mangoes and chicken and this is a match made in heaven…Mangoes are plentiful here and I am always looking for ways to use them apart from smoothies and crispy chicken goes really well with the sauce and it has chilli…Enjoy!
For the Mango Sauce:
- 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
- 1 red chilli, de-seeded and diced, or 1 tsp chilli sauce or 1/2 tsp dried crushed chilli
- 1 tbsp rice vinegar.
- 1 1/2 tbsp soy sauce
- 2 tbsp fish sauce
- Juice of 1/2 lime
- 1 tbsp brown sugar
- 1 thumb-size piece ginger, sliced
- 3 cloves garlic
- 1/4 tsp turmeric
- 2 kaffir lime leaves, Take out the vein and roll and finely shred.
For the Chicken:
- 2 to 3 chicken breasts, cut into 2-inch-long pieces or you can cook the chicken breasts whole and slice..1/4 cup oil for pan-frying
- 1/2 to 1 mango, cut into chunks (to finish the dish) optional.
- 1/4 to 1/2 cup fresh coriander, chopped to garnish
Place the 2 ripe mango cut into chunks, red chilli, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric and kaffir lime leaves in a food processor or blender. Blitz well, until more or less smooth.
Taste the sauce.
You should have a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chilli. If not salty/flavourful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Play with your flavours add a little at a time and keep tasting as you can always add more it is harder to adjust the balance if you have put too much of one thing in…Just keep tasting…
Set to one side.
Now for the chicken...sometimes the kids love it I do breaded chicken strips and serve with mango sauce…today I am keeping the breasts whole and coating them in this lovely sauce then baking them in the oven for 20 mins at 180 degrees my oven runs hot(Thai) ovens don’t have a thermostat just low, high and hot the reality is it’s just hot…sigh…I do have a thermostat attached to the one shelf..sort of accurate…ish…sigh.
But chicken breasts cook quickly and shouldn’t take more than 20-25 minutes depending on your oven and the thickness of your breasts..if mine is thick then I cut them into two halves down the length.
Brush with the mango sauce and halfway through cooking turn and brush with the sauce and then baste once or twice the remainder of the sauce you can use as a dip with your chicken.
Once cooked then transfer to a serving dish. Sprinkle with fresh coriander or some lightly pickled vegetables or deep fry/roast some julienned vegetables and serve with Thai jasmine-scented rice or rice of your choice.
Enjoy the rest of your weekend I hope you have a lovely Sunday and the weather is kind to you xxx