This lemongrass chicken and rice salad with mango perfectly combine the three elements that we consider essential for a dish to be: that it is simple to prepare, very tasty, and with an attractive presentation.
Ingredients:
– 400 gr of whole chicken breast (about 3-4 breasts).
– 300 gr of basmati rice.
– 100 gr of black rice.
– 1 mango (which is not overripe to be diced and does not fall apart in the pan).
– 2 medium onions.
– 4 tablespoons lemongrass sauce.
– 2 tablespoons of soy sauce.
– 1/2 dessert spoon of ginger.
– A splash of lime juice (optional).
– Seed or sunflower oil and salt.
Preparation:
– Cut the chicken into bite-sized pieces, and put them in a bowl. Pour the soy sauce, ginger, lemongrass sauce, and a little salt into it. Stir everything well and let it marinate for at least 30 minutes, although you can leave it for a couple of hours without problems.
– Make the basmati rice. In a saucepan, add plenty of water (covering 3/4 parts) and a dessert teaspoon of salt, and bring to a boil. When the water is boiling, add the rice, and when it boils again, let it cook for 10-12 minutes (whatever the rice packet puts in) and cover. Stir a few times during cooking. When the rice is cooked, drain it and set it aside.
– Peel the onions and cut them into thin strips. In a non-stick pan with a little oil and salt over medium heat, sauté the onion for about 5-10 minutes, until it starts to brown.
– Peel the mango and extract the bone.
– When the onion is ready, set it aside and now pour a little oil back into the pan and, over medium heat, sauté the mango cubes for a couple of minutes until they start to brown. Reservation.
– Pour a little oil and salt back into the pan, followed by the chicken with all the marinade liquid. Sauté for about 5 minutes, long enough for the chicken to cook.
– Now add the onion and mango to the pan, and stir everything well so that they are impregnated with the sauce. Once done – serve.