Asian Mango Chicken Food

ASIAN MANGO CHICKEN

Steps:

• 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.

MANGO CHICKEN RECIPE

Steps:

• Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp pepper powder in a medium-size mixing bowl and mix well.
• Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
• Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
• Drain and keep aside.
• Note - If you want extra crispy chicken, then you can double fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy. Drain on a plate.
• Note - Instead of deep-frying, you can either bake the chicken or air fry it. Line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.
• To make the sauce, heat 3 tbsp vegetable oil in a wok.
• Add 2 tbsp chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
• Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
• Now add 2 tbsp soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili sauce, 2 tbsp tomato ketchup, 1 tbsp rice vinegar, salt to taste, and ½ tsp ground black pepper to the wok.
• Mix 2 tbsp cornstarch in 1 cup water to make a slurry and add it to the wok. Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
• Add the fried chicken and 1 cup cubed mango pieces and give it a mix.
• Serve immediately with steamed rice or boiled noodles.

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

MANGO CHICKEN

Steps:

• Cut the Chicken into small pieces and cook in the frying pan
• Mix the creme fraiche and both chuntneys and the mango into a bowl
• add to the chicken and heat slowly
• serve with fried or boild rice
• I only used the one type of Chuntney and that was the mild

CHICKEN & MANGO STIR FRY

Steps:

• Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
• Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
• Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

MANGO CHICKEN - RESTAURANT STYLE

Steps:

• Wash the rice and cook with a couple pinches of salt.
• Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
• Cut the broccoli into bite-size pieces and set aside on it's own.
• Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
• Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
• In another small bowl, mix the Tabasco, sugar, and ketchup.
• 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
• Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
• Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
• Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.