Directions: |
Directions:Rice:
1. Set up rice to cook while you are cooking the chicken. In a cooking pot, over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk it together and bring the mixture to boil.
2. Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid. Do not open the lid of disturb rice while it's cooking. 3. Cook rice for about 18-20 minutes but check the packaging of your rice for cook time recommendation.
4. When rice is done, fluff it up with a fork and set aside until chicken is ready.
Mango Chicken:
1. Dice mango flesh into small pieces and set aside.
2. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic, and red pepper flakes. Set it aside as well.
3. Cut chicken thighs into small pieces and cut off as much excess fat as possible in the process.
4. Put cut chicken into a mixing bowl and add cornstarch. Mix chicken well until evenly coated with cornstarch.
5. Preheat a large cooking pan first, over medium to medium-high heat, and add oil. Add dredged chicken and sear it on all the sides until almost done. Take chicken out and set is aside.
6. Lower the heat to medium. Melt butter in the pan where you cooked the chicken and then add diced mango. Stir and cook mango for a couple of minutes, until softened.
7. Whisk the sauce again and pour it into the pan with mango. Gently stir and let it simmer for a couple of minutes.
7. Add chicken back, stir, and let it cook another 2-3 minutes, until chicken is completely done and sauce is a little bit thicker.
8. Serve mango chicken with sauce over rice. |
This recipe for Mango Chicken is from