I was growing up in Thailand with many types of mango imaginable, but mango salsa was never on the menu. Well, Mexican food did not exist in Thailand back then. I am testing this recipe, so I can make it for my family when I visit next time. They love super spicy food, so I am thinking to replace Jalapeño with Thai chile.
- 3 cups basil
- 1 clove garlic
- 1/2 cup unsalted peanuts
- 1/2 cup lime juice
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon agave nectar
- 2-3 pounds chicken breast fillets, cut into strips
- 1 medium mango, peeled, pitted, and diced
- 5-6 yellow cherry tomatoes, cut in half
- 1 medium red onion, finely chopped
- 2-3 radish, slice thin
- 1 teaspoon red pepper flake or 1 Jalapeño chile, minced (optional)
- Salt and pepper to taste
- Asparagus, blanched with salt & pepper to taste
Place the basil, peanut, lime juice, oil, garlic, rice vinegar, and agave nectar in the bowl of a small food processor and process until roughly chopped; salt & pepper to taste. Place half the basil mixture in a bowl with the chicken and toss to coat. Marinate chicken, covered, in the refrigerator for 15 minutes.
Preheat the oven to 350 ํF. Baked the chicken for 15 minutes or until cook thoroughly.
Place another half the basil mixture in the bowl toss with mango, tomatoes, chile, radish and red onion. Season to taste with salt and pepper.
Serve chicken with mango salsa and asparagus.