Mango Glazed Chicken with Fresh Mango and Bell Pepper
By Pauline Ortiz
15 min
Prep
15 min
Cook
30 min
Total
4
Servings
Easy
Level
Mango glazed chicken serves four as a prepared rice bowl meal at home. The mango glazed chicken dish features sautéed chicken and mango slices in an orange glaze. I set out portioned rice bowls with chicken for my guests. They can garnish the bowls with scallions and sesame seeds at the table.
Pat the chicken dry before cooking it. A large cast-iron or stainless steel pan works well; you may need to cook the chicken in batches. If too much chicken is cooked at once, the chicken will steam instead of brown and won't soak up the sauce as much (this is the part I like best).
Mix your cornstarch with cold or cool mango puree rather than hot chicken or pan to avoid clumping. The finished sauce will be translucent and glossy after cooking for about 60 to 90 seconds. Add the chicken back to the pan to finish cooking.
Add fresh diced mango to the dish right before serving to prevent it from becoming soft. Some fresh diced mango might complement the dish. Jasmine long-grain rice complements this dish. Sliced jalapeno slaw complements the sauce.
What makes this special
- It makes four bowls at a time. You eat one bowl and save the rest for dinner.
- The sauce is put in the pan with the chicken and onions and bell peppers.
- Cooked rice is an ingredient in prepared foods.
- Fresh mangoes are added at the end, after the sauce has been prepared.
- A skilleting technique can quickly warm the sauce with some water or chicken broth added.
- I do not recommend freezing this dish due to the mushiness of mango and bell peppers after freezing and thawing.
Ingredients
- •1 ½ lbs boneless skinless chicken breast (cut into 1-inch cubes (680g))
- •salt (to taste)
- •white pepper (a pinch)
- •2 tbsp neutral oil (such as avocado or grapeseed oil (30ml))
- •1 cup mango puree ((240ml))
- •2 tbsp rice vinegar ((30ml))
- •1 tbsp soy sauce ((15ml))
- •1 tbsp cornstarch ((15g))
- •1 red bell pepper (large, sliced into thin strips)
- •1 white onion (medium, thinly sliced)
- •1 cup fresh mango cubes ((165g))
- •1 tbsp toasted white sesame seeds ((9g))
- •2 stalks green scallions (finely chopped)
- •3 cups cooked white rice (steamed, about 500g)
Instructions
- 1
Pat the cubed chicken dry with paper towels, then season it with salt and a pinch of white pepper.
- 2
Whisk the mango puree, rice vinegar, soy sauce, and cornstarch in a small bowl until smooth.
- 3
Heat the oil in a large skillet over medium-high heat until it shimmers.
- 4
Add the chicken in a single layer, working in two batches if needed, and leave it undisturbed for 2-3 minutes.
- 5
Flip the chicken and sear it for another 2 minutes, then remove it from the skillet.
- 6
Add the sliced onion and bell pepper to the same skillet and sauté for 3-4 minutes, until the onion is translucent and the pepper has softened.
- 7
Lower the heat to medium and pour the mango puree mixture into the skillet with the vegetables.
- 8
Stir constantly for 60 to 90 seconds, until the sauce turns translucent and glossy.
- 9
Return the chicken to the skillet and toss until coated in the mango glaze.
- 10
Fold in the fresh mango cubes gently at the very last second.
- 11
Serve over the steamed white rice and garnish with toasted sesame seeds and chopped scallions.
FAQ
Nutrition (per serving)
Calories
415
Reviews
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