Easiest Way to Make Delicious Chicken and mango salsa with Thai riceberry

Easiest Way to Make Delicious Chicken and mango salsa with Thai riceberry Delicious, fresh and tasty.

Chicken and mango salsa with Thai riceberry. How to make Mango Salsa Chicken and Rice: Start with your chicken. You can use boneless chicken breasts or thighs, and it won't change the cook time either way. Because we brown them first in the pan, and then add them to the rice later on, both breasts and.

Transfer into a medium bowl and sprinkle with sesame seeds.

Spoon mango-cilantro salsa on top and sprinkle with.

Breaded chicken gets an exotic finish with a fruity, fiery salsa of mango, cilantro and a little onion and hot pepper.

You can cook Chicken and mango salsa with Thai riceberry using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken and mango salsa with Thai riceberry

1. You need of mango (small diced).

2. Prepare of red pepper (small diced).

3. It’s of red onion (small diced), can use white onion if prefer.

4. You need of chicken fillet (you can use breast or thigh).

5. You need of Thai Riceberry (you can use any black rice ie forbidden rice, wild rice or even brown rice).

6. It’s of Salad dressing.

7. Prepare of dijon mustard.

8. It’s of honey.

9. Prepare of lemon juice.

10. You need of soysauce.

11. It’s of chilli flakes.

12. You need of sesame oil (optional).

13. You need of dry coriander (or can use dry parley).

TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper.

Tip: The classic green-and-red-skinned Tommy Atkins mango is available year-round, but in the U.

S., spring and summer is peak season.

Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

Chicken and mango salsa with Thai riceberry step by step

1. Here are 8 key ingredients for our mystery bag part 1..

2. Chopped up mango, onion, red pepper and leave it aside..

3. Rinse your rice a few times then add some water to cover and over about 2cm above your rice and cook it for 15 min on high heat, once rice absorb most of water turn heat down and cook for another 5-8 min. Turn the heat off..

4. Mix your salad dressing together and use about 3-4 tbsp put onto chicken, leave it to marinate for a few mins..

5. Mix your sauce with all the mango, red pepper and red onion..

6. Medium heat on a griddle pan, add a little bit of cooking oil and put chicken on, grill both side for about 5-6 each side. Once chicken cooked take them off the pan. Put your riceberry on to the griddle pan and mix well with all the sauce on the pan..

7. Place your rice on a plate and top with chicken (cut into bite size) and top with salad dressing. Perfect for any light meal!.

This recipe has been updated and may differ from what was originally published or broadcast.

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