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.
Really enjoyed this recipe, mine was reminiscent of a well spiced frankfurter. (Mostly leaving this for my own record) Rubbed the raw chicken down with spice mix (double cayenne+tumeric) salt and pepper (black). Seared chicken in hot cast iron pan, till internal temp was 65C and outside had good caramelisation. Fish sauce next in to cool pan, it was significantly reduced by the time I go the lemon juice in and finished the deglaze. Then mangos were added to the now (much cooler pan), cooked until chicken internal temp 75C whereupon the mango had reduced well. I will be making this again, I'll probably add a slice of ginger with the lemon juice next time.
We loved it! I skipped the fish sauce altogether tho because lets face it, eew! I used a package of frozen mangoes and they worked great. Thinking of maybe adding some cashews for a little crunch next time.
This was very tasty and savory. I doubled the amount of spices and mangos and went light on the fish sauce. As one reviewer said, the fish sauce smell is not the best, but it was very tasty. Put the mangos in at the very end and just cook till heated through. I used super ripe mangos and doubled the amount. It was delicious, but the mangos got pretty brown and unattractive looking b/c I cooked them too long in the fish sauce.
The smell when adding the fish sauce was disgusting, which ruined it for me! But after all of the ingredients blended it wasn't bad. I didn't really taste much of the mango flavor; I felt it was lost in the seasoning. If I make it again, I'd go much lighter on the fish sauce and maybe that would let more mango flavor come through.