Copycat Chili's Mango Chicken

Name: Copycat Chili's Mango Chicken (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1.5 lbs Organic free-range chicken thighs; 2 tbsp Low-sodium soy sauce; 1 tbsp Shaoxing rice wine; 1 tsp Toasted sesame oil; 1 tsp Tapioca starch; 1 cup Alphonso mango puree; 1/4 cup Black rice vinegar; 3 tbsp Raw honey; 1.5 tbsp Coconut aminos; 1 tbsp Gochujang; 2 tsp Garlic-minced; 1 tsp Ginger-finely grated; 1/2 tsp Korean chili flakes (gochugaru); 3 Green onions-thinly sliced; 1/4 cup Black sesame seeds; 2 tbsp Micro cilantro

⏱1h 15m

👥4

🔥650 cal

Hard

🍽️Asian

A premium version of Chili's Mango Chicken, utilizing high-quality ingredients and a refined cooking technique for a restaurant-quality experience.

1.5 lbs Organic free-range chicken thighs

2 tbsp Low-sodium soy sauce

1 tbsp Shaoxing rice wine

1 tsp Toasted sesame oil

1 tsp Tapioca starch

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥650 cal

Hard

🍽️Asian

A premium version of Chili's Mango Chicken, utilizing high-quality ingredients and a refined cooking technique for a restaurant-quality experience.

#Chicken #Mango #Asian #Stir-fry #Gourmet

Instructions

Cut chicken thighs into 1-inch pieces.
In a bowl, combine all Marinade ingredients. Add chicken and marinate for at least 1 hour, or preferably overnight.
In a saucepan, gently warm Alphonso mango puree. Do not boil.
In a separate bowl, whisk together mango puree, Black rice vinegar, Raw honey, Coconut aminos, Gochujang, Garlic, Ginger, and Korean chili flakes.
Heat a carbon steel wok over high heat until smoking. Add a neutral oil (e.g., avocado oil). Add marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes.
Pour Sauce over chicken and stir-fry for 1-2 minutes, or until sauce has thickened and coats the chicken evenly.
Garnish with Green onions, Black sesame seeds, and Micro cilantro. Serve immediately with jasmine rice.

Ingredients

1.5 lbs 680 g Organic free-range chicken thighs
2 tbsp 30 mL Low-sodium soy sauce
1 tbsp 15 mL Shaoxing rice wine
1 tsp 5 mL Toasted sesame oil
1 tsp 5 mL Tapioca starch
1 cup 240 mL Alphonso mango puree
1/4 cup 60 mL Black rice vinegar
3 tbsp 45 mL Raw honey
1.5 tbsp 22.5 mL Coconut aminos
1 tbsp 15 mL Gochujang
2 tsp 10 mL Garlic-minced
1 tsp 5 mL Ginger-finely grated
1/2 tsp 2.5 mL Korean chili flakes (gochugaru)
3 3 Green onions-thinly sliced
1/4 cup 60 mL Black sesame seeds
2 tbsp 30 mL Micro cilantro

Equipment

Carbon steel wok
Bowls
Saucepan
Whisk

Instructions

Cut chicken thighs into 1-inch pieces.
In a bowl, combine all Marinade ingredients. Add chicken and marinate for at least 1 hour, or preferably overnight.
In a saucepan, gently warm Alphonso mango puree. Do not boil.
In a separate bowl, whisk together mango puree, Black rice vinegar, Raw honey, Coconut aminos, Gochujang, Garlic, Ginger, and Korean chili flakes.
Heat a carbon steel wok over high heat until smoking. Add a neutral oil (e.g., avocado oil). Add marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes.
Pour Sauce over chicken and stir-fry for 1-2 minutes, or until sauce has thickened and coats the chicken evenly.
Garnish with Green onions, Black sesame seeds, and Micro cilantro. Serve immediately with jasmine rice.

Nutrition per serving

Calories 650

Ratings & Reviews

0 reviews

Copycat Chili's Mango Chicken

Copycat Chili's Mango Chicken

Ratings & Reviews

Comments

You May Also Like