Mango Chicken

Mango Chicken Recipe from Malawi with Peanuts and Pineapple Juice

Region / culture: Malawi | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Mango Chicken is a delicious and flavorful dish that combines the sweetness of mango with the savory taste of chicken. This dish is perfect for a quick and easy weeknight meal that the whole family will love.

History

Mango Chicken is a popular dish in many Asian cuisines, particularly in Thai and Chinese cuisine. The combination of sweet mango and savory chicken has been enjoyed for centuries in these regions.

Ingredients

1 boiled chicken, shredded
2 green peppers, sliced
1 mango, sliced
peanuts (to taste)

Sauce

0.25 cup pineapple juice
0.25 cup soy sauce
2 tbsp vinegar
1 tbsp ginger
2 tbsp flour
2 tbsp sugar

How to prepare

In a bowl, mix the sauce ingredients.
Add the sauce to the shredded chicken and let it marinate for at least one hour.
Stir fry the marinated chicken with 2 sliced green peppers. Add water if it becomes too dry.
Next, add 1 sliced mango and peanuts.
Cook the mixture just until the mango is heated through.
Serve the dish over a bed of steamed rice.

Variations

Substitute chicken with tofu for a vegetarian version of this dish.
Add a spicy kick by including red chili flakes or sriracha sauce to the sauce mixture.

Cooking Tips & Tricks

Make sure to marinate the chicken in the sauce for at least one hour to allow the flavors to fully develop.

- Be careful not to overcook the mango, as it can become mushy.

- Feel free to add other vegetables such as bell peppers, onions, or snow peas for added flavor and nutrition.

Serving Suggestions

Serve Mango Chicken over steamed rice or noodles for a complete meal. Garnish with chopped cilantro or green onions for added freshness.

Cooking Techniques

Stir-fry the chicken and vegetables in a hot wok or skillet to quickly cook the ingredients while maintaining their crisp texture.

Ingredient Substitutions

Use canned pineapple juice instead of fresh pineapple juice.

- Substitute white vinegar with rice vinegar for a milder flavor.

Make Ahead Tips

Prepare the sauce and marinate the chicken ahead of time to save time on busy weeknights. Store in the refrigerator until ready to cook.

Presentation Ideas

Serve Mango Chicken in a hollowed-out pineapple for a fun and tropical presentation. Garnish with fresh cilantro leaves for a pop of color.

Pairing Recommendations

Pair Mango Chicken with a side of steamed broccoli or a cucumber salad for a refreshing contrast to the sweet and savory flavors of the dish.

Storage and Reheating Instructions

Store leftover Mango Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains peanuts and soy

Summary

Mango Chicken is a balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals.

Summary

Mango Chicken is a delicious and easy-to-make dish that combines the sweetness of mango with the savory taste of chicken. With a balance of flavors and nutrients, this dish is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, when I stumbled upon a small, quaint little restaurant tucked away in a bustling street market. The smell of exotic spices and sizzling meats wafted through the air, drawing me in like a moth to a flame.

I took a seat at a rickety wooden table covered in a vibrant floral tablecloth, and a kind elderly woman emerged from the kitchen, a twinkle in her eye. She introduced herself as Mrs. Patel, the owner and head chef of the establishment. Her warm smile and friendly demeanor put me at ease, and I knew I was in for a treat.

Mrs. Patel brought out a plate of steaming hot mango chicken, the golden sauce glistening in the sunlight. The first bite was a revelation - tender chunks of chicken, bathed in a rich, tangy mango sauce that danced on my taste buds. It was unlike anything I had ever tasted before.

I couldn't help but ask Mrs. Patel for the recipe, my excitement bubbling over. She chuckled softly and explained that the recipe was a closely guarded family secret, passed down through generations. However, she could sense my enthusiasm and offered to teach me how to make it myself.

And so, every Saturday afternoon for the next few months, I would eagerly make my way to Mrs. Patel's restaurant, ready to learn the art of mango chicken. She patiently guided me through each step, from selecting the ripest mangoes to marinating the chicken in a fragrant blend of spices.

I watched in awe as Mrs. Patel worked her magic in the kitchen, her hands moving with precision and grace. She explained the importance of balancing sweet and savory flavors, of letting the mangoes caramelize just so to bring out their natural sweetness.

As the weeks passed, I grew more confident in my abilities. Mrs. Patel would nod approvingly as I chopped vegetables with newfound skill, or stirred the bubbling sauce with a steady hand. And finally, after much practice and patience, I made my first batch of mango chicken all on my own.

The aroma that filled my kitchen was intoxicating, taking me back to that fateful day when I first tasted Mrs. Patel's masterpiece. I couldn't wait to share it with my family, to see the looks of delight on their faces as they took their first bite.

And sure enough, they were blown away. My children declared it the best meal they had ever eaten, and even my husband, who was usually a picky eater, couldn't get enough. I beamed with pride, knowing that I had mastered the art of mango chicken thanks to Mrs. Patel's guidance.

From that day on, mango chicken became a staple in our household. I would make it for special occasions, or simply as a way to brighten up a dreary winter evening. The recipe became a part of me, a symbol of the love and care that went into each and every dish I prepared.

As the years went by, I continued to refine the recipe, adding my own little touches here and there. I experimented with different spices, adjusted the cooking time, and even tried substituting different fruits for the mango. But no matter how much I tweaked and twisted, the original recipe that Mrs. Patel had taught me remained my favorite.

Now, as I sit here in my cozy kitchen, surrounded by the familiar scents of ginger and garlic, I can't help but feel grateful for the day I stumbled upon that little restaurant. Mrs. Patel may have passed on, but her spirit lives on in every batch of mango chicken I make.

And as I take a bite of the tender chicken, bathed in that rich, tangy mango sauce, I am transported back to that warm summer day, to the beginning of a culinary journey that has enriched my life in ways I never could have imagined.