Saturday, 15 November 2008

Mango Chicken

For the Sauce:
3/4 cup soy sauce, reduced
1/2 cup brown sugar
1/4 cup rice vinegar
3 cloves garlic
1 tablespoon fresh ginger,
   minced, smashed, or in
   paste form
1/2 cup chicken broth

Everything Else:
1 yellow onion
1-2 lbs. boneless skinless
1/4 cup flour
a generous pinch of salt and
a generous pinch of chili
1 tablespoon oil
2-3 cups frozen or fresh
   mango chunks
sesame seeds, green onions,
   or limes for topping
cooked rice for serving

  • Get your rice cooking!
  • In a food processor blend the soy sauce, brown sugar, rice vinegar, garlic, and ginger. Continue to blend until very, very smooth. Set aside.
  • Dice the onion. Cut the chicken into bite-sized pieces. 
  • Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.
  • Heat the oil over medium high heat in a large pan. 
  • Add the onions and stir fry for a few minutes. 
  • Add the chicken and stir fry for a few minutes until browned. 
  • Add the sauce and the broth - watch for splatter (!) and adding more broth if needed to thin out the sauce. 
  • Cover and simmer for 10 minutes. Add the mango chunks, stir, and cover and simmer for another 5-10 minutes.
  • Serve over rice topped with sesame seeds, green onions, lime juice, or anything else that strikes your fancy.