Mango hot Chicken over rice
From peetabear 14 years ago
- 10 minutes to make
- Serves 4
this is usually served over rice...i use short grain brown rice... you can make it as hot as you choose by adding more or less of the hot dried peppers. the dried peppers are usually not eaten....the recipe and photo are from Better Homes and Gardens
Ingredients
- 1/3 cup mango chutney, snipped shopping list
- 2 teaspoons hot chili garlic sauce shopping list
- 1 teaspoon minced fresh ginger shopping list
- 1 teaspoon minced garlic shopping list
- 2 teaspoons cooking oil shopping list
- 1 to 3 small dried hot chili peppers shopping list
- 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces shopping list
- 1 red sweet pepper, cut into 1- to 2-inch strips shopping list
- 1 mango, seeded, peeled, and cut into thin strips shopping list
- 2 cups hot cooked rice shopping list
How to make it
- 1. For sauce, combine first four ingredients; set aside.
- Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated).
- Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center.
- Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through.
- Top with mango. Serve with rice. Makes 4 servings.
- Cooking Hot Peppers
- Be sure area is well ventilated when cooking the hot peppers
The Rating
Reviewed by 14 people-
Can I use boneless thighs, please,please,please?\0
Jeff
hot_it_up
in Columbiana loved it
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What a great chicken dish! Going to save this and make it soon. Many thanks.
mrsc543
in North Reading loved it
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Great flavor combo in this, Peeta! High Five! :+D
chefelaine
in Muskoka loved it
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