Lately, I’ve been inspired by reruns of Recipe Rehab, and this recipe was featured in their “Chinese Takeout” episode. I’ve been in an Asian food mood lately, and since I still had leftover frozen mangoes in my freezer, I figured that it was a good excuse to use them!
This dish actually took two tries to make – with my first try, I wanted to make a crunchy coating just like in the original recipe (and have a good excuse to try my air fryer!). However, that idea turned to bust since my ratios didn’t add in enough corn starch, and the crunchy coating I envisioned ended up melting into the sauce to create a thick, stew-like consistency. Regardless of the failed crunchy coating, the result was spectacular – the sauce was out of this world delicious that could rival any orange chicken sauce served at any Chinese takeout restaurant. I knew I had to give this another go.
The take 2 version took similar techniques used from my ginger-chicken recipe – taking chicken thighs and marinating the meat for 24-48 hours, then saute in oil – and it turned out even better! Note to self – sometimes using “tried and true” techniques are never a bad thing! 🙂
Now that you’ve been salivating over the picture of this dish (taken by my friend, the amazing Tristan Sullivan), go and try this recipe!
(makes 9 servings)
1 3/4 cup brown rice, uncooked
3 1/2 cups water
40 oz. boneless & skinless chicken thighs
1 cup mangoes, chopped
1 cup orange juice
2 tbsp. crushed garlic
2 tbsp. ginger, minced
1/2 cup onions, chopped
1/4 cup mirin
1/2 cup Bragg’s Liquid Aminos
1/2 cup rice wine vinegar
1/4 cup Truvia Brown Baking Blend
2 tbsp. sesame oil
1/4 tsp. black pepper
3 tbsp. canola oil
1 cup fresh cilantro, chopped
- Cook brown rice and water on stove top or rice cooker, then set aside.
- Trim off excess fat from chicken thigh meat and cut into 1-inch pieces.
- In a Ziploc bag or a container with a lid, combine chicken, liquid aminos, mangoes, orange juice, garlic, ginger, onions, mirin, Truvia, sesame oil, black pepper and 3/4 of the rice vinegar. Mix until all ingredients are well-combined, then marinate in the refrigerator for 24-48 hours.
- In a skillet under medium heat, add canola oil and pour chicken and marinade and saute for at least 10-15 minutes, or until the sauce has reduced to half its original volume.
- Add remaining vinegar and let simmer for at least one minute.
- Garnish with cilantro leaves and serve with brown rice.