Thread: Malaysian Mango Chicken

Malaysian Mango Chicken

Ingredients:

8 oz skinless and boneless chicken thigh (breast or leg), cut into bite-size pieces
2 tablespoons oil
1/2 small onion, sliced
1/2 small red bell pepper, diced
1/2 cup sugar snap beans
1/2 medium ripe green mango, peeled, pitted and sliced

Marinade:
1/2 teaspoon sugar
1/2 teaspoon salt
dash of black pepper
1 teaspoon cornstarch

Sauce:
2-3 tablespoons tomato ketchup
2 tablespoon chili sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon A1 Steak sauce
1 teaspoon honey
2-3 tablespoons mango juice, pineapple juice, orange juice, or water
1/2-1 teaspoon apple cider vinegar, balsamic or black vinegar
Sugar and salt to taste, optional

Combine marinade ingredients in a small bowl. Add chicken and stir to coat. It doesn't matter if it doesn't seem to be enough.

Combine sauce ingredients in a small bowl.

Heat wok or large skillet over high heat, add a tiny bit of oil and add onion, red pepper, and sugar snap beans. Cook a couple of minutes until they start to brown, stirring once or twice. Remove vegetables to plate and set aside.

Heat remaining oil in the skillet then add chicken and mango to the skillet or wok and cook for a minute. Reduce heat and cover for two minutes.

Stir in sauce, reduce heat to medium low, cover and cook until chicken is cooked through. You can cut the largest piece to check.

Remove cover and stir in vegetables until heated through.Serve with steamed rice if desired.

Serves 2.