Something really weird has been happening to me as of late. I’m bored with everything I cook! I don’t even repeat recipes, like ever, and I still feel bored. Maybe it’s time for me to spread my little culinary wings and try something incredibly new. Whenever I feel home cook’s block, I try to look for something Asian. Asian flavors are the perfect balance of sweet and salty, savory and spicy. Plus, it makes me use ingredients I don’t normally run to day to day. I went through a stir-fry craze a few months back; eating it once to twice a week. It wore out its welcome real fast and I haven’t returned to the world of high heat skillets and soy sauce combos.
As I was menu planning for this week, I was desperately looking for some inspiration to get me out of my rut. I found this recipe and boy, did the wheels start turning. The recommended side for this dish is a mango slaw, made with fresh mangoes, red peppers, and cashews. I didn’t have fresh mangoes so I had to whip up my own mango slaw. Once I get my slippery hands on some mangoes, I might revisit that side dish. One thing to note, my husband absolutely despises eating any meat with their bones still in (now you can see how I get bored!). So instead of the chicken legs, I used chicken tenderloins and cooked them, in a skillet, over medium high heat for a few minutes. For the lovely marinade recipe, simply go here. Whichever cut of chicken you prefer, this Thai marinated chicken and mango slaw combo will brighten the darkest of bored eating days. Enjoy!
Here’s our ingredient line up for our mango slaw:
From Left to Right: fresh limes, thawed mango (I only had frozen for snacking, of course!), green onions, cilantro, mint, rice vinegar, mayo (just a tad), mango chutney, and crunchy broccoli slaw. Let’s take a minute and admire these outrageous colors. Thank you and continue.
Our dressing for the coleslaw comes first! In a bowl, whisk lime juice, rice vinegar, mayo, mango chutney, and a little bit of salt and pepper. We are looking for a few things here so give it a taste! This dressing can end up being pretty sweet so adjust according to your tastes. Add more of whatever you think the dressing needs. Also, if the dressing is too thick for you, add a bit more lime juice until it becomes the consistency you want. I would have a picture for you but to be honest, I couldn’t find a pretty picture of the white, clumpy (because of the yummy chutney) dressing. Moving on…
In a larger bowl, throw in your broccoli slaw, diced mango, chopped cilantro and mint, sliced green onions, and as many dashes of red pepper flake you can stand. Sweet and spicy, anyone? I should note that I am completely obsessed with broccoli slaw! But, if you want to substitute with the beloved cabbage combo, be my guest!
Pour the dressing over the bowl of slaw and mix thoroughly. Season with a pinch of salt. Although this recipe is for chicken, this slaw would go lovely with some grilled fish or pork as well.
I also ate this chicken with a sweet Thai chili sauce but totally missed the chance for a Sriracha take over. We are trying to watch our carbs so we ate this by itself. But I really wanted to eat this scrumptiousness stuffed in a warm tortilla. Could you do me a favor? Please, please, please eat this as a taco! A Thai taco! Do you really want anything else for dinner? Happy dinner making!