Simple Way to Prepare Any-night-of-the-week Slap Dash Mango Chicken - My Take

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, slap dash mango chicken - my take. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Slap Dash Mango Chicken - My Take is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Slap Dash Mango Chicken - My Take is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have slap dash mango chicken - my take using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Slap Dash Mango Chicken - My Take:

1. Take 500 grams boneless skinless chicken breast
2. Take 1 onion coarsely chopped
3. Make ready 1 red bell pepper , cut into chunks
4. Take 1 green bell pepper , cut into chunks
5. Make ready 1 yellow capsicum , cut into chunks
6. Make ready 1 tomato , cut into chunks
7. Take 1 mango ripe , cut into chunks
8. Take 2 tablespoons Thai Red curry Paste
9. Take 1 tablespoon rice wine vinegar
10. Take 1 tablespoon black bean paste
11. Get 1 tablespoon honey
12. Prepare 1 teaspoon Black pepper , coarsely ground
13. Get 1 teaspoon cornstarch
14. Prepare 2 tablespoons vegetable oil

Instructions to make Slap Dash Mango Chicken - My Take:

1. Wash the chicken and chop it into bite-size pieces
2. Marinade it with half the amount of Thai Red curry Paste, rice wine vinegar, black bean paste,and honey but add all the pepper
3. I left it overnight in the refrigerator but you can marinate it for as little as 10 minutes
4. Heat 1 tablespoon oil in a wok and saute the onion and peppers till nicely glazed - something like a couple of minutes at most. Take them out with a slotted spoon and keep aside
5. Heat the other spoon of oil in the same wok and toss the chicken around for a minute
6. Add the mango and toss around for another minute
7. Add the remainder of the marinade sauces, including honey. And the cornflour, mixed into a paste with a little water. Mix well
8. Cover and cook for a couple of minutes on a low to medium flame
9. Add the sauteed vegetables and toss for another minute
10. Add the tomato and mix well, taking care not to break the vegetables or chicken
11. Serve with hot fragrant white rice - I used Mini Mogra Basmati Rice

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