Mango Chicken - Restaurant Style
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 1⁄2 cups uncooked long-grain rice (Jasmine Thai)
- 1 large mango
- 1 cup snow peas
- 2 cups broccoli
- 1⁄2 lb chicken breast
- 1⁄2 cup ketchup
- 1⁄4 cup sugar
- 1⁄8 cup Tabasco sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon msg
- 1⁄8 teaspoon garlic powder
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil
directions
- Wash the rice and cook with a couple pinches of salt.
- Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
- Cut the broccoli into bite-size pieces and set aside on it's own.
- Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
- Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
- In another small bowl, mix the Tabasco, sugar, and ketchup.
- 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
- Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
- Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
- Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.
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