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Noah’s Champagne® Mango Chicken
Ingredients:
- 4 - 8 oz chicken breasts (grilled and sliced)
- 2 tbs chopped fresh ginger
- 1 tbs chopped garlic
- 1 tbs chopped cilantro
- 1 tbs soy sauce
- 1 cup Thai sweet chili sauce
- 1 med red bell pepper (julienne)
- 2 fresh green Thai chilies, minced (optional, if you want it spicy)
- 2 ripe Champagne® mangos, diced
Instructions:
Serves 4
In a medium d pan, sauté the ginger and the garlic. Add the rest of the ingredients except the mango and simmer for 4 minutes. Finally, add the mango and let simmer for an additional 2 minutes. Serve immediately.
An exellent complement to this dish is jasmine rice. When cooking the jasmine rice, be sure to add two cardomom pods for flavor. (Jasmine rice and cardomom spice are available in most grocery stores. You may also substitute with Spanish rice if you wish).
Recipe provided for the Champange® mango by Chef Noah Aguilar, Executive Chef of Nob Hill Restaurant in Tubac, Arizona. Chef Noah is also Director of the Tubac Culinary School , where he provides fine culinary instruction to young children and adults alike. He is a graduate of the New England Culinary Institute. Noah has traveled and worked as a chef in many places, including Thailand. His work has been featured in Tucson Home and Southern Living Magazine. Chef Noah is considered one of Southern Arizona’s most promising culinary artists. He currently resides in Sahuarita, Arizona with his wife, Emma.
