Slap Dash Mango Chicken - My Take
Slap Dash Mango Chicken - My Take

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, slap dash mango chicken - my take. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Slap Dash Mango Chicken - My Take is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Slap Dash Mango Chicken - My Take is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have slap dash mango chicken - my take using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Slap Dash Mango Chicken - My Take:
  1. Prepare 500 grams boneless skinless chicken breast
  2. Get 1 onion coarsely chopped
  3. Get 1 red bell pepper , cut into chunks
  4. Take 1 green bell pepper , cut into chunks
  5. Get 1 yellow capsicum , cut into chunks
  6. Prepare 1 tomato , cut into chunks
  7. Prepare 1 mango ripe , cut into chunks
  8. Get 2 tablespoons Thai Red curry Paste
  9. Get 1 tablespoon rice wine vinegar
  10. Take 1 tablespoon black bean paste
  11. Take 1 tablespoon honey
  12. Make ready 1 teaspoon Black pepper , coarsely ground
  13. Take 1 teaspoon cornstarch
  14. Make ready 2 tablespoons vegetable oil
Instructions to make Slap Dash Mango Chicken - My Take:
  1. Wash the chicken and chop it into bite-size pieces
  2. Marinade it with half the amount of Thai Red curry Paste, rice wine vinegar, black bean paste,and honey but add all the pepper
  3. I left it overnight in the refrigerator but you can marinate it for as little as 10 minutes
  4. Heat 1 tablespoon oil in a wok and saute the onion and peppers till nicely glazed - something like a couple of minutes at most. Take them out with a slotted spoon and keep aside
  5. Heat the other spoon of oil in the same wok and toss the chicken around for a minute
  6. Add the mango and toss around for another minute
  7. Add the remainder of the marinade sauces, including honey. And the cornflour, mixed into a paste with a little water. Mix well
  8. Cover and cook for a couple of minutes on a low to medium flame
  9. Add the sauteed vegetables and toss for another minute
  10. Add the tomato and mix well, taking care not to break the vegetables or chicken
  11. Serve with hot fragrant white rice - I used Mini Mogra Basmati Rice

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