This is a recipe I love to cook during the week because it’s quick, easy and relatively healthy. It’s a great one for summer when mangos are in season, and is good to use up any mangos that may be a little past their prime. Serve the mango chicken with steamed rice and whatever Asian inspired side vegetables you like – snow peas are my favourite.
500g chicken thighs, skin on, bone out
1 cup plain flour
2 tbsp chinese five spice
coconut or canola oil
3 cloves of garlic, crushed
1 thumb-sized piece of ginger, finely grated
2 red chillis, finely sliced
2 mangos, diced
2 tbsp rice wine vinegar
1/4 cup soy sauce
2 tbsp fish sauce
Juice of 1 lime
1 tbsp brown sugar or equivalent sweetener
1/2 cup water
Steamed rice and snow peas to serve
- Combine flour, five spice and 1/2 tsp of salt. Dust chicken in the seasoned flour and set aside. Heat a little oil in a large frying pan and fry chicken, in batches, until very golden, about 10 minutes. Set aside.
- Add a little more oil to the pan, add the garlic, ginger and chilli and stir until fragrant, about 1 minute. Add the mango, rice wine vinegar, soy sauce, fish sauce, lime juice, brown sugar and water and bring to the boil. Crush the mango with the back of your spoon until the sauce is almost smooth and stir until the sauce begins to thicken. Add the chicken back to the pan and heat through, about 2 minutes.
- Remove chicken from the pan and slice thinly. Transfer to serving bowl with steamed rice and snow peas, and spoon over sauce before serving.