Orange-Mango Chicken & Brown Rice

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

  1. Cook brown rice and water on stove top or rice cooker, then set aside.
  2. Trim off excess fat from chicken thigh meat and cut into 1-inch pieces.
  3. 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.
  4. 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.
  5. Add remaining vinegar and let simmer for at least one minute.
  6. Garnish with cilantro leaves and serve with brown rice.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s