Thai Mango Chicken

Quick and impressive. Heads-up, you’ll need a blender for this recipe.

2-4 boneless skinless chicken breasts (baked, broiled or grilled)
1 mango, peeled, seeded and quartered*
1 tablespoon corn syrup
½ tablespoon thai garlic chili sauce (can be found in mot grocery stores in the “international” isle)

Instructions:
Prepare the chicken how ever you desire. You can bake, broil or grill it. I’ve done all three. For this recipe, grilled is my preference.

While chicken is cooking, place the mango into a blender and puree. Next, add corn syrup and garlic chili sauce.** Puree a little more. This sauce can be used as a dipping sauce. You can also add it to the chicken minutes (2-4) before removing from the oven.

Notes:
*If you do not want to mess with a fresh mango, feel free to use preserved mango. This can be found in most grocery stores in the produce isle. It’s usually located in a refrigerator. It often comes in a glass jar packed in a clear syrup.*

**A little chili sauce goes a long way. Use more to spice it up. Use less to cool it off. Always add a little at a time.

I like to make this meal with a simple rice side.

Source:
I can't remember where I found this recipe. It was a long time ago. Not to mention, it's been adjusted many times since then.