Monday, March 16, 2009
Thai Mango Chicken
I was originally supposed to make proscuitto wrapped chicken for dinner. But when it came time to actually make dinner, I realized I was missing a few things. Determined not to make a run to the store, I started trying to brainstorm other things that I could make with the already defrosted chicken. While I was frantically trying to figure out what we were going to eat, Robert decided to cut the 4 ripened mangoes that were sitting on the counter. And thus dinner was born! Amazingly enough, I had all the ingredients that I needed to make the recipe, from the red pepper (which we never have) to the cilantro. The only thing we didn't have was fish sauce, which was easy to do without. A little salt replaced the saltiness that the salt wouldn't provide. And while the recipes called for some type of chili sauce, I just ended up using Sriracha (which is Thai too, so it couldn't have been too far off the mark). It turned out to be really, really good. I couldv'e eaten the whole pot all by myself! It was so amazing to me because the sauce was sweet, salty, sour, and spicy all in the same bite. It was like one flavor after another! At first we didn't think the girls would eat because it definately had a little kick to it. But they seem to be acquiring a taste for spicy foods. They certainly didn't complain. I am eager to make this recipe again. Yum yum!