About time

I haven't posted a recipe in a while because truth be told, scrambled eggs have been showing up on our dinner table way too many times to count. After long days with Maisie, the non-egg nights bring basic, fast cooking. I haven't done too much interesting cooking but the gorgeous mangoes that are in the markets now inspired me to dust off my pots, pans and cook top and brush up on my culinary skills.

This dinner was delicious so I've decided to share the recipe.

Mango Thai Chicken

2 cups fresh mango, cubed
2 chili peppers, seeds removed
2 inch piece fresh ginger, sliced
4 cloves garlic
1 Tablespoon Thai fish sauce
3 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 teaspoon Chinese cooking wine
1 Tablespoon brown sugar
juice of 1/2 lime

1 1/2 lbs. boneless, skinless chicken breast, sliced thinly
1/4 cup flour
1/4 cup cornstarch
salt
pepper

2 Tbsp. oil for frying
handful of cashews, toasted (for garnish)
handful of fresh cilantro, roughly chopped (for garnish)

white rice

In a food processor chop the chili peppers, ginger and garlic to fine pieces. Add the Thai fish sauce, soy sauce, rice wine vinegar, Chinese cooking wine, brown sugar, lime juice and 1 1/2 cups of the chunked mango. Puree until smooth. Add the remaining 1/2 cup of mango chunks and pulse processor a couple times leaving mango chunks in the sauce. Taste test the sauce checking for a good balance of sweet, sour and salty and adjust as needed.

Mix the flour and cornstarch on a plate and season with salt and pepper. Dredge the sliced chicken breast in the flour mixture. Heat oil in a wok or large skillet and cook the chicken until cooked through, stirring occasionally to make sure the chicken cooks evenly. Add the mango sauce and cook until just bubbling. Serve with white rice and garnish with cilantro and cashews. Enjoy!!

Now for a Maisie piccie. Here she is this morning eating and wearing her oatmeal. Check out the tip of her nose.