Mango Ginger Crispy Chicken

Name: Mango Ginger Crispy Chicken
Ingredients: 3 chicken thighs, diced; 1/2 cup corn starch; 2 green onions, diced green and white separated; 1 1/2 Tbs ginger, minced; 1/4 cup shredded carrot; 2 cloves garlic, pressed; 2 cups mango nectar; 1 tsp soy sauce; 1/2 tsp coarse salt, divided; 1/4 tsp crushed pepper; 1/4 cup edamame; 1 sheet egg roll shell, cut in strips; vegetable oil; 1 Tbs olive oil

14 ingredients

1 steps

Ingredients

3 chicken thighs, diced
1/2 cup corn starch
2 green onions, diced green and white separated
1 1/2 Tbs ginger, minced
1/4 cup shredded carrot
2 cloves garlic, pressed
2 cups mango nectar
1 tsp soy sauce
1/2 tsp coarse salt, divided
1/4 tsp crushed pepper
1/4 cup edamame
1 sheet egg roll shell, cut in strips
vegetable oil
1 Tbs olive oil

Directions

1

{"0":"Pour cornstarch into a bowl, season with 1\/4 tsp of salt and 1\/4 tsp of ground pepper, whisk together. Dredge chicken in the cornstarch, set aside.","2":"Heat a large skillet at medium-high heat with 1 Tbs of olive oil, saute garlic and ginger. Add 2 cups of mango nectar, bring to a boil, reduce heat and let simmer till it reduces in half.","4":"While the mango is reducing, heat skillet at medium-high heat with vegetable oil, just enough to coat the pan. Fry chicken until fully cooked and golden. Drain on plate with paper towel and set aside.","6":"Once the sauce has reduced add 1 tsp of soy sauce, 1\/4 salt, edamame, green onion, carrots and chicken. Combine well together and let simmer for 5 minutes.","8":"While the chicken simmers you can fry, in same oil as the chicken, the egg roll shell strips until crisp.","10":"Serve chicken over bed of rice, crumble strips and sprinkle over chicken.","12":"Yum-E!"}