"Mango Chicken and Baby Corn Stir-Fry"
1/4 cup mango chutney
1 tablespoon rice vinegar
1 teaspoon mirin
1 teaspoon soy sauce
2 tablespoons sunflower oil
1 thumb of ginger, minced
2 garlic cloves, minced
1/2 sweet onion, sliced
half a 1.25 pound package of skinless, boneless chicken thighs
1 can baby corn, drained
1 cup mango chunks (thawed if frozen)
In a small bowl, combine 1/4 cup mango chutney, 1 tablespoon rice vinegar, 1 teaspoon mirin, and 1 teaspoon soy sauce. Stir together, then set aside.
Place half a sweet onion flat side down, and slice so that it makes half-circles. Those will come apart into crescents when cooked. Set aside.
Take half a 1.25 pound package of skinless, boneless chicken thighs and cut them into bite-sized pieces. Set aside.
Measure 1 cup of mango chunks. That's about 1 mango worth if fresh. If frozen, measure from the bag and thaw before adding to the wok. Set aside.
Drain 1 can of baby corn and set aside.
Heat the wok.
Mince 1 thumb of ginger, which doesn't need peeling unless you just want to. Peel and mince 2 cloves of garlic. Put the minced aromatics in a small bowl and set aside. (Make sure your wok spatula fits inside that bowl.)
Put 2 tablespoons sunflower oil in the wok and swirl to coat. Add the minced garlic and ginger and stir-fry for a few seconds.
Add the sliced onion. Stir-fry until the slices come apart into crescents and begin to turn translucent, but not fully cooked.
Put in the chicken bits. Stir-fry until they turn white.
Add the baby corn. Stir-fry briefly to warm through.
Put in the mango chunks. Stir-fry briefly to warm through.
Pour the sauce over the chicken and vegetables. Stir-fry to coat everything. This sauce starts out thick, so you don't need to wait for it to set. The chicken should be fully cooked and the vegetables as tender as you want them.
This recipe makes about 3 servings. Spoon it over rice, noodles, or another starchy base.
This recipe relies on Patak's Sweet Mango Chutney. It comes out with a bright, zesty flavor. If you want it hotter, they also make a Hot Mango Chutney. Another way would be to add more ginger, or a fruity hot pepper like Carolina Reaper, to the sweet chutney.
Rice vinegar is a healthy ingredient. Here it adds a bright flavor and helps liquefy the mango chutney (which is like jelly or thick jam) into a sauce.
Mirin is a syrupy cooking wine that adds complexity and body.
Soy sauce is a dark, savory condiment that gives the sauce a deeper flavor so it's not all sweet. It contributes salt to the recipe.
Garlic and ginger are my go-to aromatics for stir-frying. Using the fresh roots is both healthy and delicious, much better than preserved versions.
Sweet onions come in several varieties. When cut into half-circles they break up into crescents.
Chicken thighs are moist and flavorful. However, you could substitute breast meat if you prefer. Turkey, ham, or other meat that works well in sweet dishes should also do.
If you want to make this a vegetarian recipe, simply replace the chicken with another vegetable. Carrots, water chestnuts, or mushrooms might work.
Baby corn is tender-crunchy and adds texture to the dish.
Mango is a sweet tropical fruit with a lot of flavor. The frozen chunks worked great. Fresh should also work, but I'm not inclined to butcher a live, struggling mango unless I really need to.
This is one of my favorite things that we have made in the wok so far. It is just amazing. This is a great choice if you love mangoes, and it's basically a healthier version of the Chinese takeout orchard chicken family (orange chicken, lemon chicken, etc.) since the chicken bits aren't deep-fried first. While the sauce is indulgent, the other ingredients -- two vegetables, a fruit, and a lean meat -- are all healthy. Plus a whole grain if you serve it over brown rice, quinoa, etc. We definitely plan to make this again.