This new, easier version of mango chicken is fun to make and so absolutely delicious, you'll want to serve it the next time you have guests. The key to this recipe is finding fully ripe mangoes - you will need at least 2, preferably 3. What makes it easier than the usual mango chicken is the lack of breading/deep-frying, which - thanks to the deliciousness of this recipe - I have found to be unnecessary. Instead, the chicken is stir-fried together with onion, and galangal or ginger, plus a little red pepper, and of course a lovely mango sauce which is easily whipped up in your blender or food processor. As a bonus, it also happens to be a low-fat, low-calorie dish, which you would never suspect judging from the incredible flavors that are sure to thrill and delight your palate. Enjoy!
- 3 boneless chicken breasts (or 4-5 thighs, sliced into strips or bite-size chunks)
- 1 1/2 tbsp. soy sauce
- 1 ripe mango (plus 2 more for sauce below)
- 1 thumb-size piece galangal (or ginger, grated)
- 4 green onions
- 1 small red pepper (cubed)
- 1-2 tbsp. sherry (or mirin)
- 2 tbsp. vegetable oil
- Optional: 1/4 cup slivered almonds (finishes off the dish beautifully)
- For the Mango Sauce:
- Flesh of 2 ripe mangoes
- 2 cloves garlic
- 1/2 to 3/4 tsp. chili flakes (dried crushed chili from the spice aisle)
- 1-2 tsp. fresh coriander (chopped)
- 1 tbsp. lime juice
- 1 tbsp. rice vinegar or white/cider vinegar
- 3 tbsp. fish sauce
- 1/2 to 1 tbsp. white sugar (to taste, depending on sweetness of mangoes)
- 1/2 tsp. ground cumin
- 1 pinch ground cloves
Place all mango sauce ingredients in a food processor or blender and blitz to create a smooth mango sauce. It should taste sweet, sour, and spicy. If too sour, add a bit more sugar. If too sweet or too salty, add a squeeze more lime juice. Note that these flavors (including the saltiness) will taste much milder later when distributed among the other ingredients. Set aside.
Place prepared chicken in a bowl and toss with soy sauce. Set aside to marinate. For the mango, scoop out the flesh of 1/2 to 1 mango, slicing it into bite-size cubes. Set aside. For the green onions, slice them up but keep the white separate from the green.
Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the galangal/ginger and white parts of the green onion. Stir-fry 1 minute to release the fragrance, then add the soy-marinated chicken. Stir-fry 2-3 minutes, or until chicken turns opaque on all sides. When wok/pan becomes dry, add the sherry/mirin to keep ingredients frying nicely.
Add the red pepper, plus a little of the mango sauce (2 tbsp. at a time, whenever pan becomes dry). Keep stir-frying in this way until chicken is opaque inside when sliced in half (total of 3 minutes).
Add remaining sauce and stir well. Bring the dish to a gentle simmer for 1 minute, then add the fresh mango cubes. Switch off heat (avoid boiling the sauce, or you will lose all of that fresh mango flavor).
Taste-test the dish, adding more fish sauce for more flavor/saltiness, or more chili for more spice. If too salty or sweet for your taste, add another squeeze of lime juice. Top with the green tops of the spring onion plus a sprinkling of slivered almonds (if using), and serve with plenty of Thai jasmine rice. ENJOY!