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" With just three ingredients, this dish is simple and easy-to-make. Try our three variations, too!    1. 1 mango, peeled and cut into 1\u20442-in. chunks   2. 1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce   3. 1 lb skinless, boneless chicken thighs, cubed   Serves 4 Active: 10 min Total: 20 min   Put 1\u20442 cup of the mango and the sauce in a food processor or blender and process until smooth.   Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and saut\u00E9 5 minutes, or until browned.   Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinkled with chopped cilantro if desired.   Per serving: 228 cal, 23 g pro, 13 g car, 1 g fiber, 9 g fat (4 g sat fat), 94 mg chol, 688 mg sod   Different Takes:   1. Saut\u00E9 a thinly sliced red bell pepper along with the chicken. 2. Sprinkle with chopped mint or basil and toasted sliced almonds. 3. Use Panang Curry 10-Minute Simmer Sauce instead of Red Curry; sprinkle with chopped peanuts. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a3235/thai-mango-chicken-27446/>