Asian style Mango chicken with brown rice

Asian style dishes are always well received in my home. Mango and chicken come together again to create a little magic: Asian style mango chicken with sprouted brown rice. 

Once I was done with mango chicken wings, there was some leftover mango sauce. I decided to cook some more chicken with the sauce in the Asian style. I am so glad I did. 

A little effort goes into prepping, but the dish comes together in no time. I like keeping the veggies a little crunchy, so quick stir-frying over high heat is the trick. 

The sauce tastes delicious with the sweetness from the mango, and it is not overpowering. 

I paired this with sprouted brown rice, and it worked well. Regular rice and noodles will also taste delicious. I hope you like it.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves : 2-3

Ingredients:

• Chicken 250 gms
• Garlic 2 cloves
• Ginger ½ tsp (chopped)
• Onion 1 large or 2 medium (diced)
• Capsicum ½ (diced)
• Baby corn 4-5 (blanched)
• Spring Onions 2
• Flour 1tbsp
• Paprika
• Mango sauce 3tbsp
• Soya sauce 1tbsp
• Tomato puree ½ tsp
• Sugar 1tsp
• Chili flakes ¼ tsp
• Sesame seeds ½ tsp

For mango sauce

• Mango 1
• Chili flakes ¼ tsp
• Turmeric ⅛ tsp 
• Honey 2tbsp
• Water ¼ cup

Method:

1. Clean the chicken and cut it into cubes. Sprinkle paprika, salt, and pepper on the chicken cubes.
2. Toss the seasoned chicken cubes on flour, and shallow fry them.
3. Heat some oil in another pan, add the garlic and ginger.
4. Add the diced onion, capsicum, baby corn, and fried chicken. Let them cook partly but retain the crunch.
5. In a bowl, mix the sauces with a little water, salt, and pepper. Add this to the pan.
6. Let the sauce come to a boil with the lid when the sauce reduces to the desired consistency. (You may add some thin corn flour or regular flour slurry to thicken the sauce). 
7. Garnish with spring onion and sesame seeds.
8. I served it warm with brown rice.