Frango com manga

Ingredientes

• 3 mangoes, (cubed. Use 2 in the sauce, reserve 1 for garnish.)
• 1 red chili pepper (de-seeded and diced, OR 1/2 tsp. dried crushed chili)
• 1 tbsp rice vinegar (OR white or apple cider vinegar)
• 1 1/2 tbsp coconut aminos or soy sauce
• 2 tbsp fish sauce
• zest of 1 lime
• juice of 1/2 lime
• 1 tbsp coconut sugar (or brown sugar)
• 1 thumb-size knob of ginger, (grated)
• 3 cloves garlic
• 1/4 tsp turmeric
• Optional: 3-4 Tbsp. coconut milk
• 4 boneless chicken breasts (sliced lengthwise into 3-4 pieces each)
• 1/4 cup all-purpose flour mixed with 1/2 tsp. salt
• 2 tbsp oil
• 1 sweet red pepper, (finely diced)
• 1/4 cup fresh cilantro (or more, if desired)

Modo de preparo

1. 1

   Place all Mango Sauce ingredients in a food processor. Process until fairly smooth with a few chunks.

2. 2

   Stir the flour and salt together and place in a mixing bowl. Add the chicken pieces and turn or gently stir them to coat.

3. 3

   Heat a wok or skillet over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set aside.

4. 4

   Wash out the pan, or use another clean one. Set over medium-high heat and add the mango sauce and the chopped red pepper. Bring to a gentle boil, then reduce to a simmer. If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but is still tender crisp.

5. 5

   Add the fried chicken pieces, gently stirring them to cover with sauce. Add the reserved mango chunks and simmer just until heated through, or serve raw as a garnish if you prefer.

6. 6

   Transfer to a serving dish. Sprinkle with fresh cilantro and serve with Thai Coconut Rice.