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Malaysian Mango Chicken

Malaysian Mango Chicken

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Malaysian Mango Chicken Recipe

Ingredients:

8 oz skinless and boneless chicken thigh (breast or leg), cut into bite-size pieces
2 tablespoons oil
1/2 small onion, quartered
1/2 small red bell pepper, cut into chunks
1/2 small green bell pepper, slivered into 1-inch lengths
1/2 medium ripe green mango, peeled, pitted and slivered

Marinade:

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

Sauce:

2-3 tablespoons tomato puree, or tomato ketchup
2 tablespoon chili sauce (Lingham or Maggi)
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon A1 Steak sauce
1 teaspoon honey
2-3 tablespoons mango juice, pineapple juice, or water
1/2-1 teaspoon apple cider vinegar, balsamic or black vinegar
sugar and salt to taste

Method:

1. Marinate chicken pieces with Marinade ingredients for 10 minutes.

2. Mix the Sauce ingredients in a bowl. Adjust sugar and other Sauce ingredients to your liking. Set sauce mixture aside.

3. Heat up a little oil in a wok, stir-fry onions, red and green bell peppers until fragrant and slightly charred. Dish up and set aside.

4. Heat up 2 tablespoons of oil in a wok, toss in marinated chicken pieces, mango slivers and give it a quick swirl for 1 minute or until the chicken gets a bit sticky on the wok. Cover wok and simmer on medium-high heat for another 2 minutes to draw the mango juice out.

5. Remove wok cover, add in the sauce mixture, stir well and bring it to a quick boil. Cover wok, turn heat to medium-low and let it simmer until the chicken is thoroughly cooked.

6. Toss in items from step 3., stir well, salt and sugar to taste. Dish up and serve with steamed white rice.

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20 COMMENTS... read them below or add one

  1. I’ve never come across Malaysian Mango chicken before. Is it a common dish in Penang? I’m keen to try it though, the combination of sweet sour and spicy is tempting my taste buds!

  2. Mmmmm very nice indeed. Looks very similar to a recipe that i used to cook often Brazilian Chicken style. I will try to get a nice mangos in Brighton Asian market, and then I´ll which I prefer. thanks!

  3. platorre

    Am I missing something in this recipe? The marinade has no liquid ingredient listed. I’ve never made a marinade that didn’t have any liquid. Please let me know.

  4. jennifer

    I made this for dinner tonight, and I inadvertantly added too much chili sauce and too much oyster sauce. Is there a way to fix the sauce? It is too spicy and has a slighy fishy taste from the oyster sauce. I was making extra since I feed 2 teenage boys, and miscounted/misjudged my measurements. Thanks!

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