Thai Mango Chicken

thespruceeats.com

Wiggie

subheading: For the Mango Sauce:

2 fresh ripe mangos (fruit scooped out or substitute 2 cups frozen or canned mango)

1 red chili (de-seeded and diced, or 1 teaspoon chili sauce or ½ teaspoon dried crushed chili)

1 tablespoon rice vinegar (or white vinegar or apple cider vinegar)

1 ½ tablespoons soy sauce

2 tablespoons fish sauce

½ lime (juiced)

1 tablespoon brown sugar

1 thumb-size piece galangal or ginger (sliced)

3 cloves garlic

¼ teaspoon turmeric

2 kaffir lime leaves (snipped into slivers with scissors (discard stem and central vein), or zest of 1 lime)

subheading: For the Chicken:

1 cup all-purpose flour (or rice flour)

½ teaspoon salt

2 to 3 chicken breasts (cut into 2-inch-long pieces-chicken thighs work too)

¼ cup oil (for pan-frying)

1 red bell pepper or 1 sweet red pepper

½ to 1 mango (cut into chunks)

3 to 4 tablespoons coconut milk (or water)

¼ to ½ cup fresh coriander

Directions at thespruceeats.com

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