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Nutrition Facts (per serving) | |
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831 | Calories |
37g | Fat |
78g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 831 |
% Daily Value* | |
Total Fat 37g | 47% |
Saturated Fat 9g | 45% |
Cholesterol 120mg | 40% |
Sodium 1308mg | 57% |
Total Carbohydrate 78g | 28% |
Dietary Fiber 7g | 26% |
Total Sugars 41g | |
Protein 52g | |
Vitamin C 187mg | 937% |
Calcium 95mg | 7% |
Iron 5mg | 27% |
Potassium 1185mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Thai mango chicken tastes like a deep-fried dish but is much easier to make, plus lower in calories and fat. Slices of flour-dusted chicken are pan-fried then simmered in a tangy mango sauce. Fresh, ripe mango works best in this recipe since it adds the best flavor and color. The taste is well worth the effort.
This dish works equally well for a family meal or when entertaining. Serve with freshly cooked Thai jasmine rice and a simple vegetable side dish, like Thai cucumber salad or stir-fried bok choy.
"I absolutely love the texture of things that are battered and fried then covered with sauce. The bell pepper helps marry the sweetness of the mango with the dish. I like to add toasted and chopped peanuts or cashews for some extra crunch." —Renae E. Wilson
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Ingredients
For the Mango Sauce:
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2 fresh ripe mangoes, peeled and sliced
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3 cloves garlic
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2 makrut lime leaves, cut into slivers with scissors, stem and central vein discarded
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1 red chile, seeded and diced
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1 thumb-sized piece galangal or ginger, sliced
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1/2 lime, juiced
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2 tablespoons fish sauce
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1 1/2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar
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1/4 teaspoon turmeric
For the Chicken:
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1 cup all-purpose flour
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1/2 teaspoon kosher salt
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1/2 cup peanut oil or coconut oil
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1 1/4 pounds boneless skinless chicken breasts or thighs, cut into 2-inch-long pieces
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1 large red bell pepper, chopped into chunks
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1/2 to 1 mango, peeled and cut into chunks
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3 to 4 tablespoons coconut milk or water
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1/4 to 1/2 cup fresh cilantro
Steps to Make It
Make the Mango Sauce
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Gather the ingredients.
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Place the mangoes, garlic, makrut lime leaves, chile, galangal, lime juice, fish sauce, soy sauce, rice vinegar, brown sugar, and turmeric in a food processor or blender. Process well until smooth.
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Taste the sauce. The goal is to reach 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 chile. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.
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Make the Chicken and Assemble
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Gather the ingredients.
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In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat.
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Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces in batches, 3 to 5 minutes per side, or until light golden brown and cooked through.
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Remove chicken from the pan and set on a paper towel.
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Clean out the wok/frying pan. Set over medium-high heat and add the mango sauce plus the red bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat).
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If the sauce becomes too thick, add coconut milk or water. Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.
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Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango. Simmer briefly, just until everything is hot.
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Do a final taste test for salt, tasting the sauce together with the chicken. Add a little more fish sauce or chile if desired.
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Transfer to a serving dish and serve hot topped with cilantro.
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Recipe Variations
- Fresh mango works best, but you can substitute 2 cups frozen or canned mango.
- 1 teaspoon chile sauce or 1/2 teaspoon dried crushed chile can be substituted for the fresh chile.
- If you don't have rice vinegar, use white vinegar or apple cider vinegar.
- If you don't have makrut lime leaves, use the finely grated zest of one lime.
- Use rice flour in place of the all-purpose flour to make the recipe gluten free.
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