Slice each chicken breast into strips, about 1 x 1 1/2 inches (2.5 x 4 cm). Lightly coat a large wide saucepan with oil and place over medium heat. Add chicken, keeping pieces as separate as possible. Cook until chicken loses all its pink color, about 3 minutes a side. Remove each piece as soon as it is ready to a plate.
Meanwhile peel mango and slice from the stone in large pieces. Then slice into 1/2 inch (1 cm) bite-size pieces. Slice pepper into thin bite-size strips.
As soon as all the chicken is removed from the pan, pour in the coconut milk. Add the dried basil, hot-garlic chili sauce and salt. Turn heat to medium-high. Boil, uncovered and stirring occasionally, until reduced by half, about 5 minutes.
Then add the chicken and any juices collected on the plate, the mango and pepper strips. Continue boiling gently and stirring occasionally until chicken is cooked and pepper is tender-crisp, about 5 minutes. Stir in about two-thirds of the fresh basil. Spoon over noodles or rice and sprinkle with remaining fresh basil.
- Prep Time:
- Cook Time:
- 3 boneless, skinless chicken breast(s)
- 1 mango
- 1 red pepper(s)
- 1 orange pepper
- 14 oz (400 g) coconut milk
- 1 tsp (5 mL) basil, dried
- 1 tsp (5 mL) hot-garlic chili sauce
- 1/2 tsp (2.5 mL) salt
- 3/4 cups (175 mL) basil, fresh, shredded
- 7 oz (200 g) rice noodles, cooked
- 2 cups (500 mL) white rice, cooked