Thai Garlic & Pepper Chicken & Green Mango Salad - Marion's Kitchen

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative with similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a lower-calorie protein option, while seitan is a cheaper meat alternative.

Remove the skins from garlic cloves.

Pound garlic, coriander root, white peppercorns, and a pinch of salt into a rough paste.

Cut chicken thighs into small pieces.

Add turmeric and fish sauce to the chicken, mixing well to combine.

Soak bamboo skewers in water to prevent burning.

Thread chicken pieces onto the soaked skewers.

Heat vegetable oil in a pan over medium heat.

Add skewers to the pan and cook for 2-3 minutes until golden brown on one side.

Flip skewers to cook the other side until golden brown.

Transfer skewers to a tray and cover with foil.

Finish cooking skewers in the oven for about 10 minutes.

Peel the skin off the green mango and cut it into fine strips using a knife or serrated vegetable peeler.

Cut red Asian shallots into wedges.

Add dried desiccated coconut to the salad mixture.

Mix fish sauce, sugar, and lime juice to create the dressing, adjusting to taste.

Combine the mango, shallots, coconut, and dressing, mixing vigorously to dissolve the sugar.

Add herbs like coriander leaves and mint to the salad, mixing again.

Serve the grilled chicken skewers with the green mango salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens