Thai Chili Chicken and Peppers with Mango

Browned chicken strips with bell peppers, ripe mango, and Thai basil in a homemade sweet chili sauce. High-protein, weeknight-easy, and excellent over rice.

Ingredients

• 1½ pounds chicken breast, cut into 2–3-inch strips
• 2 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil, divided
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large mango, peeled and sliced
• 4–6 leaves Thai basil, thinly sliced (or a handful of cilantro)
• 3 tablespoons Thai chili paste
• 2 tablespoons soy sauce
• 2 tablespoons lime juice (or rice vinegar)
• 1 tablespoon honey
• 3 cloves garlic, crushed or minced
• 1 teaspoon minced ginger

Steps

1. Stir the sauce ingredients together and set aside.
2. Coat the chicken with flour, ginger, black pepper, and turmeric.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the chicken until golden and done, about 4–5 minutes total. Move to a plate.
4. Add the rest of the olive oil and the peppers to the skillet; sauté about 2 minutes until they start to brown.
5. Pour in the sauce and cook 1–2 minutes until thickened. Return the chicken with mango and basil; toss to coat and take off the heat.
6. Serve over rice and finish with extra basil, lime, or chili crunch if you like.

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