Vietnamese Spicy Chicken with Mango and Herbs
- Vegetable recipes
- Low calorie
Ingredients
- 2 boneless skinless chicken breast or 12 to 16 oz/375 to 500 g chicken thighs, cut in 1-inch/2.5 cm cubes
- 4 tsp (20 mL) cornstarch
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 2 tsp (10 mL) finely minced fresh ginger
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) black pepper
- 1/3 cup (75 mL) chicken stock
- 2 tbsp (30 mL) fish sauce
- 1 tbsp (15 mL) lime juice
- 1-1/2 tsp (7 mL) granulated sugar
- 3 tbsp (45 mL) peanut oil or vegetable oil
- 1/2 cup (125 mL) sliced shallots
- Half red bell pepper, cut in bite-size pieces
- 1 tbsp (15 mL) finely sliced Thai bird's eye chilies
- 3 cloves garlic, minced
- 1 firm, semiripe mango, peeled, seeded and cut in bite-size pieces
- Fresh Thai basil leaves, mint and/or coriander leaves
- 1 green onion, chopped
Preparation
Toss chicken with cornstarch, 1 tbsp/15 mL water, soy sauce, ginger, ground coriander and black pepper. Let stand for 10 to 15 minutes.
In separate bowl, stir together stock, fish sauce, lime juice and sugar until sugar is dissolved.
In wok or skillet, heat 2 tbsp/30 mL of the oil over high heat. Stir-fry chicken mixture until golden on outside, about 3 minutes. Remove with slotted spoon.
Reduce heat to medium-high; add remaining oil. Fry shallots, scraping up sticky bits, until golden, about 2 minutes. Add red pepper, chilies and garlic; stir-fry for 1 minute. Add mango; stir-fry for 20 seconds, then add stock mixture.
Increase heat to high; bring to boil. Return chicken mixture to wok; stir-fry until sauce coats chicken. Add a handful or more of fresh herbs and green onion; stir-fry just until lightly wilted, about 10 seconds.
Makes 4 servings.
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