Thai Mango Chicken

So tonight we had some ingredients to use up, and we came up with Mango Chicken as an option.  We found this recipe, but due to time and our need to be gluten free, we adapted it.  Here’s our recipe:

In the rice cooker– 1C jasmine rice + 1 can lite coconut milk + 1C water, turn on and cook until done.

2 chicken breasts, stir fried with ginger, garlic and oil.  Add sauce:

Sauce: Puree the following in the blender: 2 fresh mangos (diced) + 1t sriracha sauce (add a little more if you want more heat) + 1t coriander + 1T rice vinegar + 1.5T soy sauce + lime/lemon juice dash + 1T brown sugar + 2T fresh ginger + 3 cloves garlic + 1/4t turmeric.  Add to wok, and warm.

Top with fresh cubes of mango.  It could use a green accent for color, but I’m not sure which one yet.

This was definitely a winner.  Ava ate it all without any problem.  🙂 You know it wins when a 4 year old loves it.

About jaimeanne

I'm me. Graphic designer extraordinaire, urban master teacher of social studies, former adjunct professor, high school principal, and now most importantly-- Mom to the cutest little girl ever. I try to live by the quote, "Work like you don't need money, Love like you've never been hurt, And dance like no one's watching." I believe in Christ, and sometimes I'm just trying to figure out what He wants me to do. This blog chronicles that journey.
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2 Responses to Thai Mango Chicken

  1. Patty Fox says:

    Just copied you Christmas Advent Scriptures for my Relief Society Lesson – your list was an answer to prayer. Thank you!

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