Sweet And Sour Mango Chicken S C J Recipes

SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE

Steps:

• Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours.
• Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds.
• Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes.
• Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.

SWEET AND SOUR CHICKEN

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.

FRAGRANT CHICKEN SALAD WITH SWEET AND SOUR MANGO DRESSING

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.

KIMMY'S FAVORITE SWEET AND SOUR CHICKEN

Steps:

• Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
• Heat vegetable oil in a skillet on medium-high heat.
• Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
• Remove chicken from the skillet and set aside.
• Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
• Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
• Stir mixture and lower heat to medium-low.
• Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
• Stir in carrots, onion, and bell pepper.
• Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
• Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.