Sweet And Sour Mango Chicken S C J Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• In a large skillet, heat the vegetable oil until hot.
• Add onion and sauté for 1 minute.
• Add the mushrooms, carrots, scallions, celery, and bell pepper.
• Sauté for 3 minutes.
• Add the chicken and salt, cook for 6-8 minutes until the chicken is done, no pink juices.
• Add the mango, water chestnuts and Sweet and Sour Sauce.
• Continue to cook for 1 minute until hot.
• Serve over rice.
• TIP:.
• If you would like this dish juicier so it soaks into the rice, use more than 1/2 cup of the Sweet and Sour Sauce.
• Or, make extra sauce and serve it as a dip for fresh vegetables or chicken fingers.

Steps:

• Bash the ends of the lemongrass with a rolling pin to release all of the juices.
• Place in a saucepan with the coconut milk and a pinch of salt, and bring to the boil.
• Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
• Remove from the heat and leave the chicken to cool in the coconut milk for about 10 minutes.
• Cut the cheeks off the mango, cut into strips and slice off the skin. Keep to one side.
• Trim the remaining mango flesh from the stone, place in a small food processor and blitz to a puree. Alternatively bash to a pulp in a pestle and mortar.
• Mix in the fish sauce, ginger, lime juice and zest and the palm sugar. Taste and add any additional fish sauce if needed. If the dressing seems too thick, loosen with a splash of water.
• Cut the cucumber in half, scoop out the seeds and thinly slice on an angle into half moon shapes.
• Toss with the scallion, red chili, mint leaves, cilantro leaves, Chinese lettuce and the dressing. Spoon onto 2 plates.
• Pat the mango dry with kitchen paper, and then scatter/rub some of palm sugar over the top.
• Scatter/rub the remaining palm sugar over the top of the chicken. To caramelise the sugar, place on a hot frying pan.
• Slice the chicken in half and sit on top of the salad with the mango.
• Finally scatter with the chopped peanuts and serve.

Steps:

• In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
• Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
• Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.