You can please your taste buds with this tasty dish if you’re looking for something light and tart.
I grew up in Malaysia, where I had access to many exotic tropical fruits.
Seasonal fruits like Durian and Mangosteen and year-round favorites such as mangoes are all part of the royal fruit family.
New concepts for incorporating fruits into local meals like Durian with sticky rice and fried fish with Dragon fruit sauce are constantly being developed because of the abundance of fruits in the area.
Cooking with ripe mangoes yields meals like Mango Chicken, although most fruit salads, like Rojak, call for immature mangoes.
The sweet and tangy flavor of ripe green mangoes can be added to any chicken or shrimp dish, especially if the dish is incredibly prepared.
Two of my favorite mango types were grown in my family’s backyard.
Sweet and tangy Apple Rumanis with a crunchy texture and Champagne/Honey Mangoes, nicknamed Manila Mangoes. They are sweet and juicy and more significant than the sort seen in the United States, measuring approximately 5-6 inches in length, are two of the most popular mangoes in the Philippines.
My dad and I spent a lot of time in the garden growing up, and it was one of my favorite places.
I vividly recall the excitement of mango picking season, when we couldn’t wait to finish picking them and started peeling them off and eating them right under the trees before we finished.
They came from a tree just outside our house that produced green mangoes all year long for the pleasure of anyone who happened by.
To this day, the smell of those mangoes when they are ripe remains my favorite, even if I prefer yellow mangoes for their flavor.
My parents would bury the mangoes in a rice bucket for a few days to ripen them.
Do you recall how things used to be?
Mango Chicken is one of the most popular dishes in Malaysian cuisine.
Two delectable varieties are offered.
It’s served with crispy chicken and a sweet, spicy sauce and has a more robust Thai flavor thanks to mango slices.
Chicken and mango slices are added to a stir-fry variation.
As most Malaysian restaurants in the United States serve the latter style, it is more prevalent in the United States.
Mango chicken stir-fry does not utilize any sweet-sauced chicken dishes such as Sweet and Sour Chicken and Orange Chicken to avoid the usage of frying batter.
When you’re in the mood for something light and zesty, this dish is sure to please your palate.
To get the best mango, you’ll need to buy a fresh and ripe one.
Relax and allow the mango to do its thing.
Prepare a delectable Malaysian Mango dish by simmering the mango until the juices evaporate.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 183 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- EGG FOO YOUNG
- LOTUS ROOT SOUP
- ROASTED BOK CHOY
- BRAISED BEAN CURD WITH MUSHROOMS (FIRM TOFU)
- 2 tablespoons oil
- 1/2 medium ripe green peeled mango, pitted and slivered
- 1/2 red bell pepper
- 8 oz. of skinless and boneless chicken thigh, breast, or leg, cut into bite-size pieces
- 1/2 green bell pepper
- 1/2 onion, quartered
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 dash black pepper
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- 2-3 tbsp. mango juice, pineapple juice, or water
- 2-3 tablespoons tomato puree or tomato ketchup
- 1 teaspoon honey
- 1/2-1 tsp. apple cider vinegar, balsamic or black vinegar
- 2 tablespoons chili sauce, Lingham or Maggi
- sugar and salt to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 Steak sauce
- For ten minutes, marinate the chicken in the marinade ingredients.
- In a bowl, combine all of the Sauce’s ingredients. Adjust the amount of sugar and other Sauce ingredients to your preference. Set the sauce mixture aside for a few minutes before serving.
- Stir-fry red, green, and yellow bell peppers, onions, and a little oil in a wok until aromatic and slightly browned. Set aside the dishes.
- Using a heated skillet and 2 tablespoons of oil, sauté the marinated chicken and mango slices until the chicken gets somewhat sticky. Cover the wok and simmer over medium-high heat for another 2 minutes to extract the mango juice.
- Take off the pan’s lid and throw in the sauce mixture; stir thoroughly and bring it to a boil. Cover the wok and reduce the heat after the chicken is cooked through.
- Add all of the ingredients from step 3 and mix thoroughly. Salt and sugar can be added to taste. A serving of steamed white rice is included.