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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season. Ingredients:
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 |
steamed rice |
2 tablespoons thinly sliced fresh basil leaves |
Directions:
1. 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.
2. Serve over rice with remaining onions and basil sprinkled on top.
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