Lemongrass Chicken with Mango in Lettuce Cups

2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) agave nectar
1 Tbsp (15 mL) fish sauce
1/4 tsp (1 mL) cayenne
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2 in (1 cm) cubes
2 fresh lemongrass stalks, inner white part only
2 Tbsp (30 mL) extra-virgin coconut oil
2 shallots, finely sliced
3 cloves garlic, thinly sliced
1 Tommy Atkins mango or 2 Ataulfo mangoes, peeled and cut into large dice
1/3 cup (80 mL) Thai basil leaves, torn
6 large butter lettuce leaves
1/3 cup (80 mL) red-skinned peanuts, coarsely chopped
1 green onion, thinly sliced

In medium bowl, whisk together lime juice, agave nectar, fish sauce, and cayenne. Add chicken cubes and stir to coat with marinade. Allow to marinate for 30 minutes.

Bruise lemongrass and then mince very finely.

In large sauté pan or wok, heat coconut oil over high heat. Add shallots and garlic and sauté until fragrant, about 1 minute. Add lemongrass and chicken with marinade and stir-fry until chicken is cooked through and sauce is thickened. If sauce is getting too thick, add a little water to thin. Remove sauté pan from heat and stir in mangoes and basil.

To serve, divide chicken mixture among butter lettuce leaves and sprinkle with peanuts and
green onion.

Serves 6.

Each serving contains: 271 calories; 26 g protein; 14 g total fat (5 g sat. fat, 0 g trans fat);
13 g carbohydrates; 2 g fibre; 283 mg sodium

Local option
In lieu of mango, swap in 1 1/2 cups (350 mL) fresh, tart raspberries.

Source: "Taste of the Tropics", alive #345, July 2011