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jasmine rice bowl with Thai chili chicken breast and peppers with mango and lime

Thai Chili Chicken Breast and Peppers

Chicken breast and peppers with fresh mango and Thai basil in a homemade Thai sweet chili sauce.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 Servings
Calories: 325kcal
Author: Mason Woodruff

Ingredients

  • 1 1/2 pounds Chicken Breast cut into 2" to 3" strips
  • 2 Tablespoons All Purpose Flour
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Turmeric
  • 2 Tablespoons 32g Olive Oil, divided
  • 1 large Red Bell Pepper cut into thin slices
  • 1 large Green Bell Pepper cut into thin slices
  • 1 large Mango peeled and cut into slices
  • 4-6 leaves Thai Basil thinly sliced (or a handful of cilantro)

For the Sauce

  • 3 Tablespoons 45g Thai Chili Paste*
  • 2 Tablespoons 30g Soy Sauce
  • 2 Tablespoons 30g Lime Juice (or rice vinegar)
  • 1 Tablespoon 21g Honey
  • 3 cloves Garlic. crushed or minced
  • 1 teaspoon Minced Garlic

Instructions

  • Mix the sauce ingredients together and set aside.
  • Toss the chicken breast strips with the flour, ginger, black pepper, and turmeric until evenly coated. Set aside.
  • Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook for about 2 minutes until golden brown on one side before tossing to finish cooking for another 2-3 minutes. Transfer the cooked chicken to a bowl or plate and set aside. (If you're using a smaller pan, you may want to brown the chicken in 2 batches.)
  • To the same skillet, add the remaining 1 tablespoon of olive oil and the sliced peppers. Sauté for about 2 minutes until the peppers begin to brown on one side.
  • Add the sauce and cook for 1-2 minutes until the sauce begins to thicken before adding the cooked chicken, mango slices, and basil to the pan. Toss everything together until evenly coated in the sauce and remove from the heat.
  • Serve over rice and garnish with additional fresh basil or cilantro, a squeeze of fresh lime juice, and Thai chili crunch or chili oil, if desired. Chopped cashews and peanuts are also great additions.

Notes

*I used Mae Pranom Thai chili paste, which includes dried shrimp. If you can't find Thai chili paste and use another chili paste like gochujang, you might want to add a teaspoon of fish sauce, oyster sauce, or both.

Nutrition

Calories: 325kcal | Carbohydrates: 22g | Protein: 32g | Fat: 12g | Fiber: 3g