Thursday, July 11, 2013

Thai Style Chicken with Mango Rice Salad


2 & 3/4 cups chicken stock
1 1/2 cups Jasmine or other white rice
Peanut or olive oil, for stir frying
1 1/2 pounds boneless, skinless chicken breasts, chopped into bite-size pieces
Finely ground white or black pepper
2 mangoes, peeled, trimmed, and sliced into thin, bite-size pieces (1 cup)
1 bell pepper, seeded, quartered lengthwise and thinly sliced
1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and finely chopped
1 1 1/2-inch piece fresh ginger root, grated
3-4 large cloves garlic, chopped
1 1/2-2 tablespoons fish sauce
1 cup basil leaves (about 20-24 leaves), chopped
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest
Serves 4


1.  Steam Jasmine rice according to your steamer's instructions, using chicken stock as the liquid.

2.  When the rice is about ready, heat a thin layer of oil, about 1 1/2 tablespoons, in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir fry until golden, about 3 minutes more. Transfer to a plate.

3.  Add a little more oil to the skillet and heat up, then add the mango, bell pepper, chili pepper, ginger and garlic, stir fry until crisp-tender and the mango pieces are light golden at the edges, about 3 minutes. Stir in the fish sauce. Add the chicken and toss to coat.

4.  Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve the rice and garnish with the lime wedges and remaining basil.  I also toasted sweet coconut, and topped the dish with the coconut and red pepper flakes.  

This is an original recipe based on traditional fried rice recipes.

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