Mango Basil Coconut Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 500 g serving||Amount|
|Saturated Fat||20 g|
|Per 500 g serving||% Daily Value|