WE love Ethnic food...from mexican, thai, greek, indian, japanese, and lately Vietnamese. Living in a small town we don't have the luxury to go out for most of these food choices! Good thing I love to cook. This dish is not too spicy...I avoided the thai chilies since the kids DO not like really spicy things. I served it with those vermicelli little rice noodles in the asian section...I'm sure rice would be great too! I eat it just on it's own and add extra spinach for mine. Here is the recipe how it should be made...of course I altered things to suit us. Tonight we didn't have mango...so I used a can of my okangan canned peaches. Very good.
Vietnamese Spicy Chicken with mango and herbs
2 boneless chicken breast cut into cubes.
4 tsp cornstarch
1 tbsp soya sauce (i use tamari sauce)
1 tsp grnd corinader
2 tsp fresh ginger minced
1/2 tsp black pepper
1/3 cup chicken stock
2 tbsp fish sauce
1 tbsp lime juice
1 1/2 tsp sugar
3 tbsp olive oil
1/2 cup sliced shallots ( i used onions too!)
3 gloves of garlic minced
1 firm mango peeled and cut into bite size pieces
fresh basil
1 green onion
(oh yah! not on the recipe is red peppers...I seem to add these to everything!~ we love them~ also added fresh spinach at the end of cooking)
1. Toss chicken with cornstarch, 1 tbsp water, soy sauce, ginger, ground coriander, and pepper. Let stand 10-15 minutes.
2. separate bowl; stock, fish sauce, lime juice, and sugar.
3. In wok with oil stir fry chicken until golden on outside, about 3 minutes. Remove with slotted spoon.
4.reduce heat and add remaining oil, fry shallots scraping up sticky bits until golden, about 2 minutes. Add red pepper, chilies, garlic; stir fry 1 minute. Add mango. then add stock mixture.
5. Increase heat bring to boil. Return chicken mixture to wok. Add fresh herbs, spinach and green onion. Serves 4. 288 calories per serving.
A quick delicious meal!
