Posted by 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:
- Clean the chicken and cut it into cubes. Sprinkle paprika, salt, and pepper on the chicken cubes.
- Toss the seasoned chicken cubes on flour, and shallow fry them.
- Heat some oil in another pan, add the garlic and ginger.
- Add the diced onion, capsicum, baby corn, and fried chicken. Let them cook partly but retain the crunch.
- In a bowl, mix the sauces with a little water, salt, and pepper. Add this to the pan.
- 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).
- Garnish with spring onion and sesame seeds.
- I served it warm with brown rice.
Magic Ingredient 