I came home on Thursday after work and had no clue what I was going to make for dinner. I opened the cupboard and probably stared for a good 5 mins. Then I did the same with the refrigerator …..then the freezer.
So I stood in the kitchen like this for awhile thinking what I am going to make. Ok so I am “posing”. Either way I decided I should start with some chicken.
Then I started to just pull things out of the frig and cupboard. Here are some of the things I pulled out, still having no clue what I was going to make.
I started with dicing the chicken into about 1 inch pieces.
Then I diced 2 green onions.
I diced them all the way to the white and kept the white and green portions separate.
I took a carrot and peeled it.
Than I took a zester (I really need to invest in a julienne peeler) and shredded the carrots.
I took a chunk of ginger, peeled it and minced it. I had about 1 1/2 Tbs.
Pressed 2 large cloves of garlic. At this point I am still wondering what I am going to make.
I then tossed 1/2 a cup of cornstarch into a bowl.
Seasoned with a pinch of coarse salt and some cracked pepper.
Dredge the chicken in the cornstarch.
You are required to make a mess like I did. I didn’t realize how messy cornstarch can be.
Set the chicken aside.
Right about now is when a solid idea began to form.
In a hot skillet saute garlic, ginger and white onions.
Then I tossed in the carrots. But to be honest I think I should have waited. Then turn out too soft, if I had waited till later they would have kept a bit of crunch.
This is when I finally decided to make it a little interesting. If you look at the picture of all the stuff I pulled from cupboard, I had some mango nectar. I took 2 cups of mango nectar and poured it into the sauce pan.
Heat the nectar at a medium-high heat until it begins to bubble. See the bubbles along the edge. Keep the nectar at a simmer, let it simmer until it reduces about half.
While the nectar in reducing, heat a skillet with veggie oil. Just enough to coat the bottom of the pan. Fry up the chicken until done and golden in color. Remove from skillet and drain in a plate with paper towel, set aside.
When the sauce is almost reduced add 1 tsp of soy sauce and 1/4 tsp of coarse salt.
Add 1/4 cup of cooked edamame.
and finnally the green onions. Toss and let simmer for another 3 minutes or so.
Let the chicken get nicely coated with the sauce.
This is optional but it gave the dish just a bit of texture. I took 1 egg roll wrap and sliced it into thin strips, fry in the same pan you fried the chicken until golden brown and crisp. Keep an eye on it because they crisp fast. Crumble and serve over dish.
I served this dish over a bed of jasmine rice. It turned out delicious! It was a perfect blend of sweet and savory. Hubby was a super fan, it got his total stamp of approval.
Would I make this dish again, absolutly. The only thing I would have changed was when I added the carrots. I would have added them towards the end so they would have kept more of a crunch. I don’t know what I was thinking when I added them in so early. Also if I had some mango, I would have diced some up and tossed it in.
If you make this dish please let me know what you though of it.
Let’s break it down now….*dancing*
Disclaimer, I will do my best with the measurements since I was doing this by the seat of my pants.
Ginger Mango Crispy Chicken
- 3 chicken thighs, diced
- 1/2 cup corn starch
- 2 green onions, diced green and white separated
- 1 1/2 Tbs ginger, minced
- 1/4 cup shredded carrot
- 2 cloves garlic, pressed
- 2 cups mango nectar
- 1 tsp soy sauce
- 1/2 tsp coarse salt, divided
- 1/4 tsp crushed pepper
- 1/4 cup edamame
- 1 sheet egg roll shell, cut in strips
- vegetable oil
- 1 Tbs olive oil
Pour cornstarch into a bowl, season with 1/4 tsp of salt and 1/4 tsp of ground pepper, whisk together. Dredge chicken in the cornstarch, set aside.
Heat a large skillet at medium-high heat with 1 Tbs of olive oil, saute garlic and ginger. Add 2 cups of mango nectar, bring to a boil, reduce heat and let simmer till it reduces in half.
While the mango is reducing, heat skillet at medium-high heat with vegetable oil, just enough to coat the pan. Fry chicken until fully cooked and golden. Drain on plate with paper towel and set aside.
Once the sauce has reduced add 1 tsp of soy sauce, 1/4 salt, edamame, green onion, carrots and chicken. Combine well together and let simmer for 5 minutes.
While the chicken simmers you can fry, in same oil as the chicken, the egg roll shell strips until crisp.
Serve chicken over bed of rice, crumble strips and sprinkle over chicken.