| Ingredients |
| 2 large chicken breasts, 3/4" to 1" cubes
2 1/2 c uncooked jasmine, white or brown rice (7-8 c cooked)
2 mangos, 3/8" cubes
1 tsp thai basil (or about 1 tsp basil and a pinch of mint)
Sweet Chili Sauce
2/3 c sugar
2/3 c water
4 tsp corn starch
3 tsp hot ground chili paste (sambal olek)
2 tsp minced garlic or 1/8-1/4 tsp garlic powder
4 tsp cilantro (add after above is heated)
Mango Sauce
half of the cubed mango (or one 16oz can of peaches, less juice)
1/2 c chicken broth
1/4 tsp chili powder
1 c Sweet Chili Sauce (see above, use it all)
1 tsp lemon juice
2 T soy sauce
1 T lime juice
|
Instructions |
| Cube the chicken, mango and start the rice.
Make the Sweet Chili Sauce:
Mix all but the last ingredient in the sweet chili sauce, microwave and stir to dissolve sugar, then add cilantro.
Make the Mango Sauce:
Toss all Chicken Mango Sauce ingredients in the blender and refrigerate.
Cooking:
Heat a large pan or wok, add oil. Stir fry chicken for 30 seconds. Add cubed mango (wait until near the end if using drained, canned peaches). Add Mango sauce. Reduce the sauce so it coats the chicken and is thick enough it won't run right through a pile of rice. |
Notes |
| This should be enough to feed four hungry adults. The ingredient list and instructions are long, but it is pretty easy to make. It was adapted from a recipe from Chef Garrett Cho (Thaifoon Restaurant) to work with what I have in my kitchen.
If you don't have any sambal olek, invest a few bucks in a jar. Since I bought it for this I've used it in a few other dishes.
Unsure how to cook rice? Click here. |
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