I am addicted to mangoes. Dried, canned, frozen, fresh… I would be perfectly happy to eat a mango every day for the rest of my life. Yesterday, I got some mangoes on the reduced rack at the grocery store, and I realized I probably wouldn’t be able to eat them all before they went bad. I had some chicken thawing, so I started looking at recipes for mango chicken. None of them really did it for me, so I headed to the kitchen and started throwing things together.
For the rice, I used a recipe given to me by my friend Bank, who is from Thailand. From the first time I made it for my family, it was a huge hit, and it continues to disappear rapidly every time I make it.
In each of these recipes, I use a different variety of soy sauce; if you don’t have them, regular is fine, but in the marinade I would add a bit more honey if you don’t have sweet soy.
And, hey! Check it out. My food photography is improving!
Spicy Mango Chicken Skewers
- 6 chicken breasts, cubed.
- 2 mangoes, pitted and peeled
- 2 tbsp sweet soy sauce
- 2 tbsp oyster sauce (or fish sauce)
- 3 cloves of garlic, smashed and peeled
- 1-3 chili peppers, seeded and chopped
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 2 tbsp honey
- 1 tbsp chives, minced
Whiz all the marinade ingredients together in the blender. Use to coat chicken cubes, and skewer. Bake for 12 minutes and serve with garlic rice.
- 3 cloves of garlic, minced
- canola oil
- 2 cups rice, uncooked
- 4 cups chicken stock
- 1 tbsp black soy sauce
Sauté garlic in canola oil, until the aroma begins to spread. Then, add rice, and toast until the rice begins to smell nutty. Add chicken stock and cook until rice is tender and stock has cooked out. Stir in soy sauce before serving.