A Spicy Mango-Chicken Recipe For National Hot & Spicy Day

August 19, 2024 at 9:54 am · Filed under Food Holidays, Fruits, Nuts & Seeds, Meat & Poultry, Recipes, The Nibble

August 19th is National Hot & Spicy Day (January 16th is International Hot & Spicy Foods Day). You can:

Breakfast on shakshouka, an egg dish with a fiery red sauce.

Throw sliced jalapeños on your lunch sandwich, burger or pizza.

Dine on your favorite Asian cuisine, from Curry Vindaloo to Korean kimchi.

Head to the nearest jerk chicken place—or make your own with this recipe.

Whip up a spicy gumbo or Shrimp Creole.

Or, make the Thai chicken and mango sauté that follows.

> The history of chicken.

> The history of mangoes.

RECIPE: SAUTÉED MANGO, BRUSSELS SPROUTS & CHICKEN WITH SPICY MANGO SAUCE

If you don’t like Brussels sprouts, substitute a large dice of zucchini and cook for just 2-3 minutes until zucchini is al dente.

Thanks to the Foundation For Fresh Produce for the recipe.

Ingredients

1 cup brown rice

2 cups diced mangoes

3 cloves garlic, peeled and minced

2 tablespoons rice vinegar

1 tablespoon lime juice

2 teaspoons Thai chili garlic paste or sauce (see the difference below)

1 tablespoon soy sauce, less sodium

2 tablespoons peanut oil

12 ounces boneless, skinless chicken breast, cut into 1” cubes

½ pound Brussels sprouts, trimmed and halved

Fresh cilantro for garnish

Preparation

1. COOK the rice according to package directions.

2. MAKE the spicy mango sauce. Place half the diced mangoes, half the minced garlic, rice vinegar, lime juice, Thai chili garlic sauce and soy sauce in a food processor or blender. Mix until just smooth.

3. CUT the Brussels sprouts in half vertically.

4. HEAT the olive oil in a large skillet. Add garlic and sauté until golden.

5. ADD the chicken. Cook 3-4 minutes, tossing occasionally. Add the Brussels sprouts and sauté another additional 5 minutes.

6. ADD the remaining mango and cook an additional 3 minutes. Stir in the spicy mango sauce, cover with a lid and cook for 2 more minutes.

7. REMOVE from the heat, serve over rice, and garnish with cilantro.

THAI GARLIC CHILI PASTE & THAI GARLIC CHILI SAUCE: THE DIFFERENCE

Thai garlic chili paste, nam prik pao, has a more dense texture and a more intense flavor profile. The main ingredient is chili pepper, and the paste is often homemade. Here’s a recipe.

The paste can be used as a cooking ingredient or as a seasoning/condiment after a dish is prepared.

Thai garlic chili sauce has a modified flavor profile and has a much looser consistency. It is not the same as Thai sweet chili dipping sauce, but both the sauce and paste can be sweetened with brown sugar.

Some sauces are prepared with tomatoes.

You can substitute chili garlic sauce for chili garlic paste by loosening the consistency with a little water and a dash of vinegar and some seasoning (and optional salt and sugar).

A dish of Spicy Chicken Mango Saute atop brown rice
[1] Spicy mango chicken with Brussels sprouts. You can substitute zucchini (photo © Foundation For Fresh Produce.