Ingredients
2 boneless skinless chicken breast halves (6 ounces each)1 tablespoon sesame or canola oil1 tablespoon rice vinegar1 garlic clove, minced1 teaspoon honey1/2 teaspoon green curry paste1 medium mango, peeled and diced1 green onion, finely chopped2 tablespoons diced peeled cucumber2 tablespoons finely chopped sweet red pepper1/8 teaspoon cayenne pepperChopped dry roasted peanuts
Preparation
In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
Add the vinegar, garlic, honey and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend. Return chicken to the pan.
Combine the mango, onion, cucumber, red pepper and cayenne. Serve with chicken. Sprinkle with peanuts.
