Last Updated on June 21, 2023 by Simon Fan
Incorporating fruits into your cooking is a great way to jazz up your daily meals, adding vibrant color, flavor, and texture.
Mangoes are one of those fruits that are versatile in the kitchen, as they are great for salads, stir-fries, sauces, and relishes.
The recipe I’m sharing with you here is inspired by a delightful stir-fry dish—made with chicken, mango, and bell pepper—that I enjoyed at a restaurant in Hangzhou, a city known for its creative cooking in China. My dish uses the same ingredients but is prepared without stir-frying: I blanch the marinated chicken and then toss it with mango and bell pepper, together with a simple sweet-sour dressing. The result? A refreshing salad perfect for warm weather.
Ataulfo mango, sometimes labeled honey or yellow mango, works great in this recipe. Its silky, fiberless flesh provides complex floral notes along with a nice balance of sweetness and tang. If you cannot find Ataulfo mango, experiment with another variety.
Feel free to adjust the dressing to your liking. Cutting the ingredients into a uniform matchstick shape adds a touch of elegance to the dish, though you can cut them into cubes or squares if you find that easier.
Chicken salad with mango and bell pepper
Serves 2
Ingredients
8 oz (230 g) boneless, skinless chicken breast
Velvelting marinade
¼ teaspoon salt
⅛ teaspoon ground white pepper
½ teaspoon Shaoxing wine
1 teaspoon water
1 teaspoon potato starch or cornstarch
1 teaspoon vegetable oil
1 ripe (not mushy) Ataulfo mango, about 9 oz (255 g)
2 oz (60 g) bell pepper, preferably a mix of red and green pieces
Dressing
2 teaspoons white rice vinegar
½ teaspoon sugar
⅛ teaspoon ground white pepper
1 teaspoon sesame oil or vegetable oil
Directions
- Cut the chicken into matchsticks about 2 inches (5 cm) long and ¼ inch (6 mm) thick. In a bowl, combine the chicken with the ingredients for the velveting marinade, and let stand for 15 minutes.
- Peel the mango. Cut the flesh into ¼-inch-thick (6 mm) slices around the pit, then cut them into matchsticks approximately 2 inches (5 cm) long and ¼ inch (6 mm) thick.
- Cut the bell pepper into matchsticks about 2 inches (5 cm) long and ¼ inch (6 mm) thick.
- Blanch the bell pepper in boiling water for 15 seconds, then drain well in a colander. Bring the water back to a boil over high heat. Add the chicken pieces and blanch, using a spatula to stir and move them around constantly, until they’re just cooked through, about 1½ minutes. Use a slotted spoon to transfer the chicken to a colander to drain.
- In a small bowl, combine the ingredients for the dressing. In a large bowl, toss the chicken and bell pepper with the dressing. Add the mango and gently toss to combine.
