This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season.
1 tablespoon olive oil
1 pound boned, skinned chicken thighs, halved
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 large ripe mango, cut into 1-in. chunks
3 tablespoons lime juice
3 tablespoons Thai or Vietnamese fish sauce
4 green onions, sliced diagonally
2 tablespoons thinly sliced fresh basil leaves
How to Make It
Heat a wok or large frying pan over high heat. Add oil and swirl to coat pan. Cook chicken with spices until browned, about 5 minutes. Add mango, lime juice, fish sauce, and half the onions and cook, stirring often, until mango starts to soften and release juices, about 3 minutes.
Serve over rice with remaining onions and basil sprinkled on top.