04-15-2005, 04:07 AM
1 tablespoon cooking oil
2 chicken breasts, skinless, boneless, trimmed of fat and sliced
2 mangos, peeled, pitted and cubed
1 tablespoon Thai basil, chopped
1/2 cup chicken broth
1/4 cup Lingham’a chili sauce
1 cup Thai sweet chili sauce
2 tablespoon soy sauce
2 teaspoon lemongrass, minced
1 tablespoon fresh lime juice
In a blender, combine chunks from 1 mango, chili sauces, chicken broth, soy sauce, lemongrass and lime juice; blend until smooth. Refrigerate until ready to use.
Heat wok or sauté pan; add oil. Add chicken pieces; stir-fry 30 seconds. Add remaining mango pieces; toss to incorporate and warm the mango. Add mango sauce and basil; toss. Cook until sauce has slightly reduced and coats the chicken.
2 chicken breasts, skinless, boneless, trimmed of fat and sliced
2 mangos, peeled, pitted and cubed
1 tablespoon Thai basil, chopped
1/2 cup chicken broth
1/4 cup Lingham’a chili sauce
1 cup Thai sweet chili sauce
2 tablespoon soy sauce
2 teaspoon lemongrass, minced
1 tablespoon fresh lime juice
In a blender, combine chunks from 1 mango, chili sauces, chicken broth, soy sauce, lemongrass and lime juice; blend until smooth. Refrigerate until ready to use.
Heat wok or sauté pan; add oil. Add chicken pieces; stir-fry 30 seconds. Add remaining mango pieces; toss to incorporate and warm the mango. Add mango sauce and basil; toss. Cook until sauce has slightly reduced and coats the chicken.