Malaysian Mango Chicken
- 8 oz skinless and boneless chicken thigh (breast or leg), cut into bite-size pieces
- 2 tablespoons oil
- 1/2 small onion, quartered
- 1/2 small red bell pepper, cut into chunks
- 1/2 small green bell pepper, slivered into 1-inch lengths
- 1/2 medium ripe green mango, peeled, pitted and slivered
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 dash of black pepper
- 1 teaspoon cornstarch
- 2-3 tablespoons tomato puree, or tomato ketchup
- 2 tablespoon chili sauce (Lingham or Maggi)
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 Steak sauce
- 1 teaspoon honey
- 2-3 tablespoons mango juice, pineapple juice, or water
- 1/2-1 teaspoon apple cider vinegar, balsamic or black vinegar
- sugar and salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Green bell pepper, small (1/2)
- Mango, medium ripe green pitted and slivered (1/2)
- Mango, juice (2 tablespoons)
- Onion, small (1/2)
- Red bell pepper, small (1/2)
- Tomato puree (2 tablespoons)
- Meat
- Chicken thigh, skinless and boneless (8 oz)
- Condiments
- A1 steak sauce (1 tablespoon)
- Apple cider vinegar (1/2 teaspoon)
- Chili sauce (2 tablespoon)
- Oyster sauce (1 tablespoon)
Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Black pepper (2 dash)
- Cornstarch (1 teaspoon)
- Honey (1 teaspoon)
- Oil (2 tablespoons)
- Salt (1/2 teaspoon)
- Sugar (1/2 teaspoon)
- Sugar and salt (1)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
103 people saved this recipe.
