Taking a break from my political rants-I present to you another recipe I hope will sear your tongue and satisfy your belly. Hold fast, though-I MAY have a WPF tale coming up for you soon. As usual, Mentos and I have been condemned to working over Thanksgiving & Christmas (this means we cover up to the day before as both are federal holidays, and we’re on call in case the building burns down-it also means we can’t go anywhere, like, for instance, across the country to spend time with our families) for commiting the unforgiveable sin of refusing to get married or have children. In Office World this basically means you are a Nobody with No Life and No One Who Loves You.
Wait, I said I wasn’t going to rant about it, right? We usually split it-though because my parents talked me into coming home for that Ganapathi holiday in my immediate 5-minutes-of-breakup upset state, and it was all so last minute, my boss was hinting around that I may not be able to take any time off during either of those holidays. Not to mention the Belize trip. Oh well.
SO, the point of all of that is that this year I think I may make french food for Thanksgiving instead of the traditional spread.
Back to Mango Chicken Stirfry. Made 3 small-moderate servings for me. I generally measure volume for that by dumping in however many veggies I can hold in 1 to 2 pawfuls (keep in mind my height…these paws be small).
(so adjust according to how many people you’re feeding)
Ingredients:
Chicken Breast-oh readers! I splurged on the Sustainably Farmed, Free Range, Organic & Antibiotic Free chicken from Trader Joe’s and it was so, so, so good. Just unbelievably soft and no nasty smell. I used a third of the package-so it must have been about 3 tenders.
Tomatoes, cherry-halved. 8 or 9.
French Green Beans, washed & trimmed and cut in half-You can use regular but I love the matchstick quality of these and there’s a big plus in last of the actual seedy beans inside. Grabbed as many from the package as could be held comfortably in one hand.
Mango, half-the horrific “Florida” mango or wherever they get those ghastly North American monstrosities (post on Indian mangoes to follow-Cagey knows what I’m talking about as she actually experienced South Asian mango season!) works purrfectly for this recipe, as well as for Mango Salsa. I mean, they’re non-edible as a dessert (too fibrous) but they’re wonderful cooking mangoes. “Ripe” as well as kacha (green-a lot of Konkani recipes use green mango).
Onion: cut into long slivers. Halve the onion and then slice lengthwise. You can also add green onion but I didn’t want to go through the labourious step of additional dicing. I am lazy!
Carrots: 1 regular or 3 or 4 baby carrots cut into narrow slivers (helps cook faster)
1/2 Red Pepper: slivered or cut into square (I like long slivers for everything)
Peanuts: not the sugared salted kind. I get my cooking peanuts at the Chinest supermarket. They’re roasted but unsalted and non-sugared/flavoured. 2 tablespoons.
Garlic & Ginger to preference: or, if lazy like me, garlic/ginger paste from Indian store
Togarashi (or general cayenne pepper), cornstarch & salt
Additional Veggies Possible: broccoli, water chestnuts, bamboo shoots, mushrooms, bean sprouts & baby corn. You actually don’t need the chicken if you’re vegetarian.
Stirfry Sauce Ingredients: soy sauce, mashed mango (directions below), lashings of Sriracha, oyster sauce (just to thicken), fish sauce, 1/2 packet splenda, water & cornstarch
Garnish: chopped green onion (as discussed above) and/or chopped cilantro (aka coriander).
Canola Oil: 2 teaspoons
Sesame Oil: drizzle (to coat the chicken)
Method:
1) Chop all vegetable to preferred size & shape and dump in a big bowl. I do this first because the thought of chopping veggies on a board that had recently sliced chicken breast is gross to me. I get that the veggies are going to be cooked-but there’s still the issue of the garnishes. So I do all the vegetables, onions, whatever spices need to be chopped (like garlic/ginger/chilies) and all the garnishes first before moving on the to the meat. If you’re using fresh garlic ginger, chop it up and dump on another little plate.
2) Mango Instructions: I didn’t need the whole mango. I’m saving the other half to make BB this stir fry next weekend because it was soooooooo good and I know he likes healthier fare (2 teaspoons oil!). So basically use a vegetable peeler on the mango and peel off the skin. Now, holding the mango upright, with the side where the stem was facing up towards the ceiling and the 2 bulkier sides of the mango facing right & left, slice a half off one side. If the broad face of the seed is facing you, you’re going to slice off less. The meat off the broader sides of the mango is known as the “paysss” in Konkani. The seed is known as the “kathaw”. After you get that big chunk of mango off the pith, cube about 3/4 of it into large chunks & the remaining quarter chop very finely and mash with your hand in another bowl. It’s going to be the base of your sauce.
3) Chicken: slice into thin, bite size portions. Toss with cayenne/togarashi, salt, and then drizzle with sesame oil, making sure to coat all the chicken. Slowly add a little bit of cornstarch. If it starts to get pasty and lump up, add drops of water till it dissolves and coats the chicken. You don’t a heavy breading here-it’s just a little coating to crisp up the chicken. If you’re using tofu, you can do the same thing, but be gentle because the tofu will break more easily.
4) Sauce: to the mashed mango in a bowl-add soya sauce, fish sauce, heaps of sriracha (yum! Also meant that I didn’t have to chop garlic) or that other garlicky rooster sauce with the seeds, a bit of oyster sauce (to thicken it), splenda to sweeten (or honey), a tablespoon of rice wine vinegar (if you like, I didn’t but this is all flexible). If you want a lot of sauce, obviously add in larger quantities. Dip your finger in and taste. It should be a combination of sweet, sour & spicy. When you have as much sauce as you like-take 1 to 2 teaspoons of cornstart and dissolve in a little water. Add to the sauce.
5) Heat 1 teaspoon of canola oil in wok or pan at medium high heat (7.5 on electric) until very hot. On my electric stove this means between 2 to 3 minutes (electric ranges, how I despise thee). When positive that the oil is very hot, add chicken and stirfry. Make sure it’s evenly browned on the outside but you don’t need to cook all the way through. Remove and set aside. If your chicken is searing too quickly because the oil is too hot, lower heat and quickly stir fry until evenly browned on outside.
6) Heat another teaspoon of canola oil in the pan/wok/pot in a similar manner. Add garlic & ginger and stirfry. Make sure it browns but doesn’t burn (I gleefully added lashings of my favourite bottled paste-again, I’m so lazy-and I know this recipe sounds long but it too me about 25 minutes to make). After garlic and ginger release odours (45 seconds to 1 minute), add veggies and stir fry. I seared them up nicely at high heat for about a minute. I really like the blackening on the vegetables but for them to still retain crunch. Add chicken back in, and your peanuts, and stir fry. The chicken should cook 90% of the way through over the next minute. Dip finger in sauce and stir the cornstarch back up. Dump sauce in pan and cook. It will thicken really quickly.
Garnish with chopped coriander/green onions and serve over steaming hot rice.
Tip 1: wash rice and put in microwave or cooker before starting chopping vegetables. That way it cooks in the cooker/microwave as you’re doing all the prep and cooking. Keep in mind that the stirfry cooks pretty quickly and if it sits on heat or you have to reheat it, the veggies get mushy.
Tip 2, courtesy of Modern Day Hermit: for brown rice, add BOILING water to brown rice. Thanks for that MDH, you are a doll. My brown rice is finally edible.
ETA: to add the peanuts.