RECIPES

Mango Basil Coconut Chicken

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.

Prep Time

PT10M

Cook Time

PT20M

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. 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. 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. 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. 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.
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