Chili's Mango Chili Chicken

Name: Chili's Mango Chili Chicken (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 tbsp Potato starch; 1 tsp Salt; 1/2 tsp White pepper; 1 cup Fresh mango puree (from 2 ripe mangos); 1/4 cup Unseasoned rice vinegar; 2 tbsp Low-sodium soy sauce; 2 tbsp Dark brown sugar; 1-2 tbsp Sriracha (adjust to taste); 2 tsp Garlic-minced; 1 tbsp Ginger-grated; 1.5 tbsp Cornstarch; 3 tbsp Chicken broth; 2 tbsp Toasted sesame seeds; 2 Green onions-thinly sliced; 1 tbsp Red pepper flakes (optional)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Asian Fusion

A slightly more sophisticated version of the classic dish, using higher-quality ingredients and a more nuanced sauce.

1.5 lbs Boneless skinless chicken thighs

1 tbsp Potato starch

1 tsp Salt

1/2 tsp White pepper

1 cup Fresh mango puree (from 2 ripe mangos)

See all 16 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Asian Fusion

A slightly more sophisticated version of the classic dish, using higher-quality ingredients and a more nuanced sauce.

#Chicken #Mango #Asian #Stir-fry

Instructions

Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with potato starch, salt, and white pepper.
Prepare mango puree by blending ripe mango flesh until smooth.
In a separate bowl, whisk together all Sauce ingredients until smooth. Set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes. Remove chicken from skillet and set aside.
Pour Sauce into the skillet and bring to a simmer, stirring constantly until thickened, about 3-4 minutes.
Return chicken to the skillet and toss to coat with sauce. Cook for another 1-2 minutes.
Garnish with toasted sesame seeds, green onions, and red pepper flakes (if using). Serve immediately with rice.

Ingredients

1.5 lbs 680 g Boneless skinless chicken thighs
1 tbsp 15 mL Potato starch
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White pepper
1 cup 240 mL Fresh mango puree (from 2 ripe mangos)
1/4 cup 60 mL Unseasoned rice vinegar
2 tbsp 30 mL Low-sodium soy sauce
2 tbsp 30 mL Dark brown sugar
1-2 tbsp 15-30 mL Sriracha (adjust to taste)
2 tsp 10 mL Garlic-minced
1 tbsp 15 mL Ginger-grated
1.5 tbsp 22.5 mL Cornstarch
3 tbsp 45 mL Chicken broth
2 tbsp 30 mL Toasted sesame seeds
2 2 Green onions-thinly sliced
1 tbsp 15 mL Red pepper flakes (optional)

Equipment

Large skillet or wok
Mixing bowls
Whisk
Blender

Instructions

Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with potato starch, salt, and white pepper.
Prepare mango puree by blending ripe mango flesh until smooth.
In a separate bowl, whisk together all Sauce ingredients until smooth. Set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-9 minutes. Remove chicken from skillet and set aside.
Pour Sauce into the skillet and bring to a simmer, stirring constantly until thickened, about 3-4 minutes.
Return chicken to the skillet and toss to coat with sauce. Cook for another 1-2 minutes.
Garnish with toasted sesame seeds, green onions, and red pepper flakes (if using). Serve immediately with rice.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Chili's Mango Chili Chicken

Chili's Mango Chili Chicken

Ratings & Reviews

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