Sauce:
2 fresh ripe mangos
3+ thai chilis
1 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 cubic cm of ginger
3 cloves of garlic
1 tsp dark soy sauce
1/2 cup cilantro
2 kaffir lime leaves (no stem or vein) or 1 bay leaf and zest of lime
Combine and hand blend
Ingredients:
1.5 lbs of chicken thighs chopped (marinate in oyster sauce, soy, garlic and black pepper)
3+ thai chilis
2 tbsp coconut oil
1/2 cup chicken stock
1 bunch green onions
2 bell peppers
1 red onion large chunks
2 mangos cut in large chunks
flour
cashews
cilantro
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Directions:
Combine ingredients for sauce and blend. Set aside.
Dredge marinated chicken chunks in flour and pan fry for a few minutes in coconut oil to brown/cook about 70%. Evacuate chicken to a bowl.
Add remaining coconut oil to pan and add thai chilis, letting char a little.
From this point on if things are getting too dry deglaze with the chicken stock.
Add bell peppers and red onion, cook for a minute or so.
Add mangos and cook for a minute or so.
Add chicken and cook for a minute or so.
Add the sauce and cook until everything is to desired level of cooking.
Add the green onions.
Serve on top of brown jasmine rice and garnish with cashews and cilantro.
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