Mango-Curry Chicken & Rice

Instructions

1. Prepare the ingredients & start the sauce

   • Wash and dry the fresh produce.
   • Small dice the mango.
   • Keeping the stem intact, cut off and discard just the small root ends of the bok choy, then halve lengthwise (if the bok choy is very large, quarter lengthwise instead).
   • Peel and roughly chop 2 cloves of garlic.
   • Halve the lime.
   • In a bowl, combine the sugar, the juice of 1 lime half, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2. Cook the mango rice

   • Carefully rinse the rice until the water runs clear (sift through for any impurities). Drain thoroughly.
   • In a medium pot, heat a drizzle of olive oil on medium-high until hot.
   • Add half the diced mango. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
   • Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high.
   • Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
   • Turn off the heat and fluff with a fork.

3. Cook the bok choy

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the halved bok choy, cut side down. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
   • Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened.
   • Turn off the heat. Carefully add the juice of the remaining lime half; stir to coat.
   • Transfer to a plate; cover with foil to keep warm.
   • Wipe out the pan.

4. Cook the chicken

   • Pat the chicken dry with paper towels; season with salt and pepper on both sides.
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.*
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Make the pan sauce & serve your dish

   • To the pan of reserved fond, add the remaining diced mango. Cook on medium, stirring frequently, 1 to 2 minutes, or until slightly softened.
   • Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.
   • Turn off the heat; stir in the butter until melted and combined.
   • Slice the cooked chicken crosswise.
   • Serve the sliced chicken with the mango rice and cooked bok choy. Top the chicken with the pan sauce. Garnish with the sesame seeds. Enjoy!