My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintMango Tango Chicken with Jasmine Rice
The aromas of this sweet-and-spicy Thai-inspired dish will transport you to southeast Asia! The delicious combination of heat and sweet fruit is unforgettable.
![[+]](/images/uploads/recipes/2010/Nov/12/287_view.jpg)
Mango Tango Chicken with Jasmine Rice
4
boneless, skinless chicken breasts, sliced
4
1 cup
jasmine rice
250 mL
1 Tbsp
sesame oil
15 mL
2 Tbsp
lime juice, fresh
30 mL
4 cloves
garlic, minced
4 cloves
1/2 cup
onion, minced
125 mL
1
red pepper(s), cut into strips
1
2
mangoes, peeled, diced
2
1/2 cup
cilantro, fresh, minced
125 mL
2 Tbsp
low-sodium soy sauce
30 mL
1
red hot chili pepper(s), minced
1
1/2 cup
Thai sweet chilli sauce
125 mL
2 Tbsp
ginger, fresh, minced
30 mL
1/2 cup
water
125 mL
4 cups
mixed salad greens
1 L
1/4 cup
cashews, dry roasted
60 mL
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
15 min
Mango Tango Chicken with Jasmine Rice
1
Cook jasmine rice in unsalted water according to package instructions.
2
Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
3
Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
4
Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
5
Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
6
Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.
Notes: Thai sweet chili sauce is available in the Asian section of most large grocery stores.
Leave a comment