Friday, August 20, 2010
Mango Curry Chicken + Asian-Style Hashbrowns
If you aren't using leftover sauce, then the sauce recipe is here.
Stuff you need:
-Three medium chicken breasts (boneless & skinless)
-1/2c mango curry sauce
-1 bunch of green onion
-2c sweet potato (finely sliced)
-2T rice wine vinegar
-If you're in need of the sauce, make it first then chill it. It's going into the marinade so you need it right off the bat and you need it cooled.
-If you can only find sweet potato fries, don't worry. Chop the fries into quarters so you have slivers of sweet potato that will crisp up in the pan.
-Preheat oven to 375.
1. In a zip-close bag add the chicken breasts, 1/2c of mango curry sauce, 1/8c soy sauce, 2t chopped garlic, 1.5t chopped ginger, and 2T rice wine vinegar. Mix together and allow to sit in the fridge to marinade for a minimum of 30 minutes.
2. Place the chicken directly into a baking pan and pour the remainder of the marinade over the chicken breasts. Bake for 20 to 30 minutes at 375, until done throughout.
1. Take the 2c of sweet potato and mix in 2-3 chopped garlic clove and about 1T of chopped ginger.
2. Add olive oil into a frying pan on medium-high heat. While this is heating, start making potato patties! To do this you want to grab a handful of the sweet potato and form into a loose ball. Set these balls aside for when the pan is heated.
3. The pan is hot. Time to fry hashbrowns. Take the loosely packed balls and set them in the pan making sure there is oil beneath and around them. Flatten them in the pan with a spatula. Allow these to cook for about 5 minutes on each side before removing from the pan and laying on a rack of paper towels to drain off any excess grease.
Optional soy dipping sauce:
1. Combine 1c soy sauce with 2T honey and 1/2T lime juice and stir well until mixed. Add in 1T chopped garlic and 1T chopped ginger and however much green onion you'd like.