Tuesday, July 6, 2010

What's for dinner?...Thai Mango-Coconut Chicken

Slices of flour-dusted chicken breast simmered in a 
tangy mango-coconut sauce...yum!

2-3 chicken breasts, sliced into 2 inch slivers
1 red bell pepper, sliced
1 cup GF flour blend (or rice flour) mixed with 1/2 t. salt
1/4 cup oil for frying
1/4 cup fresh cilantro, finely chopped
Extra mango, optional, for garnish
4 T. coconut milk or water

Mango Sauce:
2 fresh ripe mangos, fruit scooped out
1 t. chili sauce or 1/2 t. dried crushed chili
1 T. rice vinegar (or white or apple cider vinegar)
1 1/2 T. soy sauce
3 T. fish sauce
Juice of half a lime
1 thumb sized piece of ginger root, peeled
2 cloves garlic
1/4 t. tumeric (or curry powder will work)
One lime, zested

Place all mango sauce ingredients in a food processor or blender. Process until smooth.

Add the chicken pieces to the flour/salt mixture and cover chicken well. Heat a wok or frying pan to medium high heat. Add the oil and begin frying the chicken pieces. Fry 3 minutes per side until light golden brown and cooked through. Remove chicken and set aside on paper towels to drain.

Wash out the wok/frying pan. Set over medium high heat and add the mango sauce plus red pepper. Bring to gentle boil, then reduce to simmer. If sauce becomes too thick, add the coconut milk or water. Simmer until the red pepper still maintains it's crispness.

Add the fried chicken pieces, gently stirring them to cover with sauce. If desired, add chunks of mango at this point, too. Simmer briefly until all ingredients are warmed through.Transfer to serving plate and garnish with cilantro. Serve over jasmine or white rice.

Makes: 4 servings.

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