I would love to bake desserts every week (in fact I would love to bake almost everyday), but the butter, sugar and the occasional chocolate are contributing to the disappearance of my waist (thankfully it’s still here). As I’m not in office most of the time, I can’t bring the baked goods to office and share the
fats goodness with my colleagues.
Since it’s a lot easier to scale cooking recipes down for 2-4 people than baking recipes, I’ve been cooking a lot more these days – which proved to be really fun, interesting and tasty. (Don’t worry, I’ll be posting something sweet on the next recipe post!)
Today’s recipe is adapted from Bobbi, from Bam’s Kitchen. Bobbi creates all these amazing international dishes that her kids all love. I’ve seen Korean, Chinese, Western, Italian and Thai dishes being featured on her blog, all look mouthwatering delicious! She also revamped her site recently, and I LOVE her search page – I can search ingredients, difficulty levels, cuisine type… very useful!
When Bobbi posted her Tropical Spa Mango Chicken recipe recently, I was intrigued. Mangoes, especially Thai mangoes, are one of our favourite fruits. These bright, yellow, lovely fruits are sweet, sticky and juicy. If not for the fact that they are pretty heaty, I would love to eat them everyday!
There are 3 components in Bobbi’s recipe, the marinade, grilling sauce and the salsa, but I omitted the grilling sauce because I really can’t bear with the thought of using any more mangoes in the dish – I was dying to eat the fruit as it is, plus I was lazy (okay lazy was the real reason…)
I usually won’t use chicken breast in a dish as a main course as it’s pretty dry and tough, however, I know the lime juice and ginger will help tenderize the meat so I still sticked with it. (Another exception is when the chicken breast is served with a sauce, like this very yummy pan-fried chicken breast with mushrooms.) I also added a bit of soy sauce to colour the chicken as well as to enhance the marinade. The resulting chicken does not have a very pronounced mango flavour, probably because I used a bit too much ginger and the lack of the grilling sauce, but it was still pretty tender, juicy and gingery.
What brings this dish up a notch is definitely the mango salsa. This salsa, though I modified the recipe a little as I don’t have some of the ingredients, is every bit AMAZING. The bite of the raw red onion, the fragrant and crunch of coriander, the sweetness and juiciness of the mango and tomato and the tang from the lime all combined together into one very delicious concoction. I hope I’m making you all hungry enough to go cook this dish!
|1) Rinse and pat dry a chicken breast.||2) Slice the chicken breast.|
|3) To get 2 flat pieces.||4) Alternatively, pound the chicken breasts until they are of even thickness.|
|5) Grate a ginger, a little garlic and snip in a chilli padi||6) Squeeze in a little lime juice.|
|7) Add in the mangoes (I decided to mash the mangoes later on).||8) Add in soy sauce. Cover and marinade.|
|9) For the salsa, chop some tomato and mango.||10) Squeeze in some lime juice.|
|11) Add in some chopped onion.||13) Followed by chopped cilantro.|
|14) Give it a toss and adjust the seasonings. I decided to add more onion for more crunch. Place in the refrigerator, covered, for at least 1 hour.||15) Pan-fry/grill the chicken till cooked through.|
Then serve with the salsa!
I served this dish with some fried rice – the recipe ain’t perfect yet so I’m not sharing – but you can also just have the chicken with the salsa or just plain white rice. 😉
- 2 chicken breasts
- ¼ mango, mashed
- 1 garlic, minced
- ½ thumb ginger, grated
- 1 bird's eye chilli, snipped (omit if you don't like the heat)
- 1 tablespoon soy sauce
- Juice of 1 key lime
- ¾ mango, chopped
- ½ small red onion, finely chopped
- 1 large tomato, de-seeded and chopped
- Juice of 1 to 2 key limes
- Handful cilantro leaves, roughly chopped
- Chicken: Rinse and pat dry the chicken breasts with paper towel. Using a sharp knife, split the chicken breasts into half to get a total of 4 thin slices. Alternatively, cover them with a layer of baking parchment or clingfilm and pound them with a mallet/rolling pin until they are of even thickness.
- Combine the chicken with the rest of the ingredients and leave it to marinade for a couple of hours, or overnight if desired.
- Salsa: While the chicken is marinating, combine the mango, onion, tomato and juice of 1 lime together. Taste and add more lime juice if desired. Stir in cilantro leaves. Cover and refrigerate for at least 1 hour for the flavours to mingle and get friendly.
- Back to the chicken: Grill or pan-fry the chicken until cooked (discard the marinade). Serve with salsa and rice.
 You can use the normal lime instead of key lime. I will substitute the key limes with Tahitian lime if I don’t have key limes on hand. Tahitian limes are bigger so you will need lesser, but they are equally fragrant.
 When making the salsa, do chop the onion a little bit smaller than you normally do as red onion is a bit more spicy, but a lot more fragrant. You can substitute it with yellow onion if you can’t find red onion.
 I’m not a huge fan of Italian parsley, but I sure love coriander very much, so I added a bit more than a handful. If you don’t like coriander, regular parsley will work fine too.