Thaifoon Mango Chicken Source: Chef Garrett Cho, Thaifoon Restaurant, Phoenix, Arizona - azfamily.com 1 tablespoon cooking oil 2 chicken breasts, skinless, boneless, trimmed of fat and sliced 2 mangos, peeled, pitted and cubed 1 tablespoon Thai basil, chopped 1/2 cup chicken broth 1/4 cup Lingham’a chili sauce 1 cup Thai sweet chili sauce 2 tablespoon soy sauce 2 teaspoon lemongrass, minced 1 tablespoon fresh lime juice In a blender, combine chunks from 1 mango, chili sauces, chicken broth, soy sauce, lemongrass and lime juice; blend until smooth. Refrigerate until ready to use. Heat wok or sauté pan; add oil. Add chicken pieces; stir-fry 30 seconds. Add remaining mango pieces; toss to incorporate and warm the mango. Add mango sauce and basil; toss. Cook until sauce has slightly reduced and coats the chicken.