What's cooking Wednesday

I knew it was risky to make this dish; not because John and I wouldn't like it, but because Emily might not like it. Turns out, my reservations were well-founded. Emily did not like it. John and I however were pretty pleased with it. So, I probably won't be making this one again in the next while because I do like to please everyone at our table if possible, but if you like Thai-style food and something fairly easy and quick, this might be just what you're looking for (with the added twist of mango in there!). This is another recipe from the palate-pleasing Podleski sisters.

Thai Beau

1 1/4 cups light coconut milk (they are all about the low-fat)
1 tbsp grated gingerroot
tbsp soy sauce
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp cornstarch
juice of 1 lime
1 tsp minced garlic
pinch crushed red pepper flakes (I omitted this because of Emily; turns out I shouldn't have bothered)
2 tsp oil
4 large boneless, skinless chicken breasts (I used two and it was enough)
1 large red bell pepper, seeded and cut into strips
4 green onions, coarsely chopped
1/2 cup frozen peas
1/2 cup coarsely chopped fresh basil leaves
3 tbsp minced fresh cilantro
1 ripe medium-sized mango, peeled and sliced
hot, cooked basmati or jasmine rice

Whisk together first nine ingredients in a bowl. Set aside.

Heat oil in a large wok over high heat. Add chicken pieces. Cook and stir until chicken is lightly browned, about 4 minutes. Remove chicken from wok and set aside.

Reduce heat to medium-high. Add red pepper and onions to the wok. Cook and stir for 3 minutes, until red pepper begins to soften. Return chicken to wok. Add sauce, peas, basil, and cilantro. Continue cooking and stirring until sauce is bubbly and has thickened. Reduce heat to medium-low. Simmer for 5 to 6 minutes, or until chicken is cooked through. Stir in mango and cook 1 more minute.

Serve over rice.

The sisters say that if you like things a bit on the hotter side you can substitute the red pepper flakes for some green curry paste. If I didn't have kids to serve, I would totally do that. This was good as it is but it would be even better with the curry paste.