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Sweet and sour chicken with bok choy and mango

You can serve up this sweet and sour chicken with bok choy and mango every day of the week. With rice and loads of vegetables and a home-made sauce.

Sweet and sour chicken with bok choy and mango
40 minutes 4 people Main course
Sweet and sour chicken with bok choy and mango

Ingredients

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  • 2 chicken breasts
  • 1 red onion
  • 200 grams mushrooms
  • 2 bell peppers
  • 150 grams snow peas
  • 2 small bok choy
  • 1 ripe mango
  • Small handful of toasted sesame seeds
  • Rice for serving

Ingredients sweet and sour wok sauce

  • 4 tablespoons tomato ketchup
  • 2 garlic cloves
  • 1 tablespoon ginger syrup
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • Splash of water
Sweet and sour chicken with bok choy and mango ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Mushroom brush or paper kitchen towels
  • Small knife
  • Small bowl
  • Spoon
  • Medium-sized pan
  • Large frying pan with a lid
  • Wok
  • Skimmer


Preparation

40 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/sweet-and-sour-chicken-with-bok-choy-and-mango


Preparation – 20 minutes

Peel the cloves of garlic as finely as possible. Mix the garlic with tomato ketchup, ginger syrup, vinegar and soy sauce. Make the sauce more liquid by adding in a splash of water.

Peel the red onion and slice into (half) rings. Wash the bell peppers and remove seeds. Coarsely slice the bell peppers. Clean the mushrooms using a mushroom brush or paper kitchen towel then slice into quarters.

Remove the ends and stringy bits from the snow peas. Wash the bok choy and remove the outer leaves and the bottom part. Halve the bok choy and make sure they will be attached still.

Peel the mango and dice, but not too fine. Clean up the chicken breasts by removing fat and unwanted tissue, then dice.

Sweet and sour chicken with bok choy and mango
Sweet and sour chicken with bok choy and mango

Finishing up the sweet and sour chicken with bok choy and mango

Heat up a splash of sunflower oil in a large frying pan. Cook the halved bok choy for several minutes on both sides. Add in a small amount of water, place the lid onto the frying pan and let cook for a couple of minutes until al-dente. Season the bok choy using salt and pepper.

Meanwhile, cook the rice (of choice) and heat up a wok on high heat. Add in some sunflower oil when the wok is starting to smoke.

Cook the diced chicken for several minutes, then add in the red onion, mushrooms and bell pepper. Stir fry for another couple of minutes. Then add in the show peas. Snow peas are much tastier when still crunchy.

When the chicken and the vegetables have cooked all the way through add in the sweet and sour sauce. Stir well and coat all of the vegetables and chicken.

Serve the sweet and sour chicken with a ½ bok choy per plate. Garnish with toasted sesame seeds and serve directly. Enjoy your meal!


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