Chicken with Mango
4 servings
50 minutes
Chicken with mango is an exquisite dish of Pan-Asian cuisine that combines the tenderness of chicken meat with the sweet juiciness of an exotic fruit. Mango infused with the aromas of ginger, garlic, and soy sauce transforms into a velvety sauce that gently envelops pieces of golden-brown chicken. This dish is rooted in Asian culinary traditions where fruity notes are often harmoniously woven into meat dishes. Its flavor is a balance between sweetness, mild spiciness, and rich umami. Chicken with mango pairs perfectly with airy basmati rice that enhances its aroma and texture. The dish not only delights the palate but also looks appealing – golden mango pieces against appetizing chicken create a true gastronomic masterpiece capable of captivating even the most discerning gourmets.
1
Cut the chicken breast into medium pieces. Salt and gently coat in corn flour (also known as corn starch).
- Chicken breast: 500 g
- Salt: to taste
- Corn flour: 3 tablespoons
2
Crush the garlic or grate it on a microscopic garlic grater, or simply chop it - it's up to personal preference. The same goes for ginger.
- Garlic: 3 cloves
- Fresh ginger: 30 g
3
Peel the mango and cut it into long pieces (I made them quite large).
- Mango: 300 g
4
Heat the skillet, pour in oil, add garlic and ginger, and immediately add the chicken. Stir constantly and fry the chicken until golden brown.
- Vegetable oil: 3 tablespoons
- Garlic: 3 cloves
- Fresh ginger: 30 g
- Chicken breast: 500 g
5
Next, add mango and drizzle everything with soy, fish, oyster sauce, or their mixture.
- Mango: 300 g
- Soy sauce: to taste
6
Cook with the lid closed until the top layer of mango melts. Serve with boiled rice, preferably basmati.
- Mango: 300 g