In a bowl, toss chicken with avocado oil, salt, and white pepper.
Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes.
While chicken is cooking, prepare the Sauce. In a blender or food processor, combine mango, rice wine vinegar, soy sauce, maple syrup, sambal oelek, ginger, and garlic. Blend until smooth.
In a small bowl, whisk together cornstarch and water to create a slurry.
Pour the mango sauce over the cooked chicken and bring to a simmer. Add the cornstarch slurry and cook for 1-2 minutes, until the sauce has thickened.
Garnish with green onions, sesame seeds, and red chili (if using) before serving.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken thighs
1 tbsp15 mLAvocado oil
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
1 cup240 mLFresh mango-diced
1/4 cup60 mLRice wine vinegar
2 tbsp30 mLLow-sodium soy sauce
1 tbsp15 mLMaple syrup
1 tbsp15 mLSambal oelek
1 tbsp15 mLGinger-minced
2 cloves2 gGarlic-minced
1 tsp5 mLCornstarch
2 tbsp30 mLWater
3 tbsp45 mLGreen onions-thinly sliced
1 tbsp15 mLToasted sesame seeds
1/21Red chili-thinly sliced (optional)
Equipment
Large skillet or wok
Mixing bowls
Blender or food processor
Whisk
Instructions
Cut chicken thighs into 1-inch pieces.
In a bowl, toss chicken with avocado oil, salt, and white pepper.
Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes.
While chicken is cooking, prepare the Sauce. In a blender or food processor, combine mango, rice wine vinegar, soy sauce, maple syrup, sambal oelek, ginger, and garlic. Blend until smooth.
In a small bowl, whisk together cornstarch and water to create a slurry.
Pour the mango sauce over the cooked chicken and bring to a simmer. Add the cornstarch slurry and cook for 1-2 minutes, until the sauce has thickened.
Garnish with green onions, sesame seeds, and red chili (if using) before serving.
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