Lifestyle & Food : Juicy mango goodness
It is quite the norm for most persons to bite into a nice, juicy Julie or East Indian mango. Not many people try to experiment with various mango dishes. However, there are many ways in which mangoes can be used whether in salads, juices, pastry or with meats.
Since we are in the middle of mango season, it only makes sense to share a dish with this tasty ingredient. Here's your recipe, courtesy of Chef Theo Smith.
Mango-glazed Best Dressed Chicken and Mushrooms
- 1lb Best Dressed Chicken deboned breast, cut into strips
- 4oz snow peas
- 3oz carrots, sliced
- 1 sweet pepper, julienne
- 4oz mushrooms, sliced
- 4oz mango juice
- 1 whole onion, minced
- 3 cloves garlic, minced
- 2oz scallion, chopped
- 2oz fresh basil, chopped
- 3oz vegetable oil
- Brown sugar, as needed
- Salt and black pepper, as needed
- Scotch bonnet pepper sauce, as needed
1. Season chicken with minced onion, garlic, salt and black pepper, as well as one ounce of oil, then allow to marinate while you prepare the other ingredients.
2. Place skillet on medium heat and drizzle with remaining oil. Once the skillet is hot, add the seasoned chicken strips and sautÈ for a minute or two, then add the carrots, snow peas and sweet pepper.
3. When the chicken strips are almost cooked, add the sliced mushrooms, basil and scallion, sautÈ then add mango juice, brown sugar and pepper sauce.
4. Allow to simmer until the mango juice has reduced and the chicken strips are fully cooked, and add additional salt and black pepper as needed.