Recipe
Mango Basil Coconut Chicken
Prep Time: 10 min
Cook Time: 20 min
Serves:
This seductive Thai combo of coconut milk, mango and basil tastes better than take out (it’s fresh after all) and you can have it on the table in under a half hour. A prettier entertaining dish would be hard to find.
Contributed By: Developed for CFC by Monda Rosenberg
Ingredients
3
boneless, skinless chicken breast(s)
1
mango
1
red pepper(s)
1
orange pepper
14 oz (400 g)
coconut milk
1 tsp (5 mL)
basil, dried
1 tsp (5 mL)
hot-garlic chili sauce
1/2 tsp (2.5 mL)
salt
3/4 cups (175 mL)
basil, fresh, shredded
7 oz (200 g)
rice noodles, cooked
2 cups (500 mL)
white rice, cooked
Instructions
1
Slice each chicken breast into strips, about 1 x 1 1/2 inches (2.5 x 4 cm). Lightly coat a large wide saucepan with oil and place over medium heat. Add chicken, keeping pieces as separate as possible. Cook until chicken loses all its pink color, about 3 minutes a side. Remove each piece as soon as it is ready to a plate.
2
Meanwhile peel mango and slice from the stone in large pieces. Then slice into 1/2 inch (1 cm) bite-size pieces. Slice pepper into thin bite-size strips.
3
As soon as all the chicken is removed from the pan, pour in the coconut milk. Add the dried basil, hot-garlic chili sauce and salt. Turn heat to medium-high. Boil, uncovered and stirring occasionally, until reduced by half, about 5 minutes.
4
Then add the chicken and any juices collected on the plate, the mango and pepper strips. Continue boiling gently and stirring occasionally until chicken is cooked and pepper is tender-crisp, about 5 minutes. Stir in about two-thirds of the fresh basil. Spoon over noodles or rice and sprinkle with remaining fresh basil.