Mango Chicken #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

This week, Mayuri from Mayuri's Jikoni invited us to share a dish with Mango! She said: "Use the King of Fruits, MANGO - ripe or raw to prepare a dish of your choice."

Get hungry - visit all of our mango-inspired dishes!

• Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
• Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
• Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
• Homemade Aam Roti/Mango Papad by Sneha's Recipe
• Mangonada by Palatable Pastime
• Mango Chicken by Making Miracles
• Mango Falooda by Mayuri's Jikoni
• Mango Margarita by Amy's Cooking Adventures
• Spicy Mango Salsa by Food Lust People Love
• Stir-Fry Mango Ginger Chicken by Karen's Kitchen Stories
• White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery

This is an easy and delicious recipe! It's super convenient if you keep mango in the freezer like I often do. I like to keep mixed fruit in the freezer for smoothies and pulling out a handful of mango for this recipe worked well. The tender bell peppers and onions along with the well seasoned sauce makes a great meal over a bed of rice, or mixed with some cooked noodles if you prefer. It's an easy dinner, or a great "meal prep" dish, make ahead of time, and heat and eat later. 

Mango Chicken

Ingredients

1 - 2 TBS olive oil

1 lb boneless skinless chicken breast, cut into 1" pieces

salt and pepper to taste

1 green bell pepper cored, seeded and thinly sliced

1 red bell pepper cored, seeded and thinly sliced

1 medium onion, thinly sliced

1 TBS minced garlic

2/3 cup chicken broth

1 tsp ground ginger

2 TBS sugar

3 TBS soy sauce

2 TBS rice vinegar

1 TBS cornstarch

1 to 1 1/2 cups fresh mango chunks (or thawed if from frozen)

Directions

1. Heat about 1/2 - 1 TBS olive oil in a large nonstick skillet. Sear the chicken pieces on all sides until golden brown and cooked through, season the meat lightly with salt and pepper while cooking.
2. Scrape the chicken out into a bowl, and set aside.
3. Add an additional 1/2 - 1 TBS olive oil the skillet and sauté the vegetables (both bell peppers, and onion) until caramelized and tender (about 8 minutes), stirring regularly and seasoning lightly with salt and pepper. When the vegetables are tender, add in the minced garlic and stir until the garlic is fragrant, about 1 more minute. 
4. Meanwhile, in a bowl combine the sauce ingredients: chicken broth, ginger, sugar, soy sauce, rice vinegar, and cornstarch. Whisk briskly until well combined. 
5. Pour the cooked chicken back in with the vegetables, including any accumulated juices.
6. Pour in the sauce, whisking again briefly before pouring out so the sugar / cornstarch are well incorporated. Add in the mango pieces. Gently stir and bring the sauce to a low simmer, cooking for a couple minutes until thickened.
7. Taste, and adjust the seasonings to your preference before serving over rice or noodles.

Recipe adapted from Dinner at the Zoo