Caribbean Mango Chicken Stir-Fry

Ingredients

In this Caribbean adaptation, we have replaced the traditional Thai ingredients like fish sauce and Thai basil with Caribbean spices such as allspice and thyme. The original dish's heat from Thai chilies has been toned down to suit the Caribbean palate. Additionally, we have incorporated the use of bell peppers and onions, commonly found in Caribbean cuisine, to enhance the flavors and add a vibrant touch to the stir-fry. We alse have the original recipe for Kai phat met mamuang himmaphan, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 18g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, whisk together the soy sauce, lime juice, brown sugar, allspice, dried thyme, and black pepper. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the chicken slices and stir-fry until cooked through and lightly browned. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the garlic and ginger. Stir-fry for 1 minute until fragrant.
5. 5.
   Add the sliced bell peppers and onion to the skillet. Stir-fry for 2-3 minutes until slightly softened.
6. 6.
   Return the cooked chicken to the skillet and pour in the prepared sauce. Stir-fry for an additional 2 minutes until the sauce coats the chicken and vegetables.
7. 7.
   Add the diced mangoes to the skillet and gently toss to combine. Cook for another minute until the mangoes are heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Caribbean Mango Chicken Stir-Fry over steamed rice or with warm tortillas.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch. To easily peel and dice the mangoes, cut off the sides of the fruit, score the flesh into cubes, and then scoop it out with a spoon.
• Allspice — If you can't find allspice, you can substitute it with a combination of ground cinnamon, cloves, and nutmeg in equal parts.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or a sprinkle of crushed red pepper flakes.
• Feel free to customize the stir-fry by adding other vegetables like snap peas or baby corn.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.

Serving advice

Serve the Caribbean Mango Chicken Stir-Fry hot over steamed rice or with warm tortillas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, arrange the stir-fry on a large serving platter and garnish with sprigs of fresh cilantro. Serve with a side of steamed rice or warm tortillas.