The other day I shared a Portuguese stew recipe and said I was going to add pork butt to my grocery shopping list and I did. Confession time is I didn’t read my own recipe thoroughly enough to realize while it is an easy recipe it does take some time to cook in the oven. So when I was going to start it on Thursday night we wouldn’t have eaten dinner until around 9pm. That is WAY too late for my family especially my husband so we are having it a day later than expected so I could start it on my lunch and have it ready for a reasonable time to eat it.

So instead of the stew I threw together this recipe I will share with you, It was really good and came together in under an hour. Much better when starting a meal after work. Plus there were 3 mangoes in the fridge that needed to be eaten and a couple of chicken breasts that I had not done anything with yet. So it was meant to be.

After my husbands first bite he said it reminded him of pineapple chicken, and it does a bit. there is a little heat and then some sweet with the ripe mango. It’s worth checking it out. I had it for lunch the next day and it was still great. I think the only thing I would do differently is I would use chicken thighs next time. They are far more forgiving then chicken breasts.

Mango Chicken

dclarkabal

a great weeknight meal with loads of flavor plus a little heat and sweet

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Ingredients

  

• 1 tablespoon vegetable oil
• 2 boneless skinless chicken breasts or use thighs cut into 1 inch pieces
• Kosher salt and black pepper
• 1 green bell pepper cored, seeded and thinly sliced
• 1 red bell pepper cored, seeded and thinly sliced
• 2 cloves garlic minced
• 2 teaspoons minced ginger
• ⅔ cup chicken broth I used a cup to make it more saucy
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2-3 mangos peeled and diced into chunks

Instructions

 

• heat the oil in a large pan over medium high heat.
• season the chicken with salt and pepper, once the pan is hot add the pieces of chicken and brown on each side. careful not to over crowd. If you have to cook them in batches. roughly 4-6 minutes in total.
• Once all the chicken is cooked add the peppers to the pan, cook 3-4 minutes or until they are soft. Then add the garlic and ginger, cook for a minute.
• in a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch. Pour over the chicken and peppers bringing it to a simmer. Cook for 1-2 minutes until the sauce has thickened.
• Stir in the mango chunks and serve. I served mine over rice but it's not necessary.

I adapted this recipe from dinner at the zoo