I love Thai cooking and created this chicken marinade from a favourite Mango chicken recipe from a cookbook. My husband often requests this dish.
|1 Pkg||Mapleleaf Prime skinless boneless or bone in chicken thighs (8)|
|2 tbsp||Canola oil|
|2 tbsp||Soya sauce|
|4 tbsp||Fresh Lime juice|
|2 tbsp||Roasted red chili paste|
|1 tsp||garlic - minced|
|2 cups||Ripe mango - 2|
|1 cup||Large red pepper sliced|
|1/4 cup||Red onion sliced|
|2 tbsp||Chopped mint|
|3 cups||Chopped romaine|
|1 tbsp||Fish sauce|
|2 tbsp||Chopped roasted peanuts|
In a resealable ziplock bag add 2 tbsp oil, garlic, 2 tbsp lime juice ,soya sauce, roasted red chili paste and chicken. Refrigerate for 2 hours. Grill chicken until cooked through and no longer pink inside.
Peel and slice mangos into thin strips, add to medium sized bowl along with sliced onion, sliced red pepper, 3 cups chopped romain lettuce, chopped mint. Prepare dressing: mix together 2 tbsp lime juice, 3 tbsp sugar and 1 tbsp fish sauce. Toss with salad, sprinkle with chopped peanuts.
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