Cut the chicken in 2 inch strips. In a large bowl combine flour, 1 tsp salt and cayenne pepper. Heat oil in a wok or fry pan. Toss the chicken pieces in the flour mixture until evenly coated and then fry in the hot oil until browned and chicken is done. Drain on a paper towel.
Sauce: Peel the mangoes and remove the seeds. Mince garlic and chilies. Place mango, garlic, chilies, brown sugar, turmeric, vinegar, soy sauce, fish sauce and lime juice in a food processor and pulse until creamy. Transfer mixture to a sauce pan and cook stirring over med low heat until it starts to bubble. Reduce heat to low and simmer until sauce starts to thicken.
In another pan or wok sauté scallions and thin sliced peppers until tender. Add chili paste and additional salt to taste. Add mango sauce and stir. Then add chicken pieces and coconut milk. Cover and cook 10 minutes.
Add basil and salt & pepper to taste. Cashews are a great addition as well. Serve over white or brown rice.
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 563 (59%)|
|Amt Per Serving||% DV|
|Total Fat 62.5g||83 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 40.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 4334.1mg||149 %|
|Potassium 1066.5mg||28 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 59.9g|
|Protein 38.1g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 951
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