Malaysian Mango Chicken
Malaysian Mango Chicken recipe - It is an appetizing dish that will satisfy your tastebuds when you are in mood for something light and tangy.
Servings: 4 people
Calories: 183kcal
Ingredients
- 8 oz (250g) skinless and boneless chicken thigh, breast or leg, cut into bite-size pieces
- 2 tablespoons oil
- 1/2 onion quartered
- 1/2 red bell pepper cut into chunks
- 1/2 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 black pepper
- 1 teaspoon corn starch
Sauce:
- 2-3 tablespoons tomato puree or tomato ketchup
- 2 tablespoons 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
Instructions
- Marinate chicken pieces with Marinade ingredients for 10 minutes.
- Mix the Sauce ingredients in a bowl. Adjust sugar and other Sauce ingredients to your liking. Set sauce mixture aside.
- 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.
- 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.
- 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.
- Toss in items from step 3., stir well, salt and sugar to taste. Dish up and serve with steamed white rice.
Nutrition
Serving: 4people | Calories: 183kcal | Carbohydrates: 13g | Protein: 13g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 687mg | Fiber: 1g | Sugar: 9g