Rice Noodles with Spiced Mango-Glazed Chicken, Sautéed Bok Choy and Crispy Shallots
An original Asian-inspired dish featuring tender rice noodles, golden chicken glazed with a mango, soy and ginger sauce, paired with sautéed bok choy and finished with crispy shallots and sesame. It balances sweet, savory and aromatic notes in a comforting complete meal.
Ingredients
- 240 g flat rice noodles (dry)
- 500 g boneless skinless chicken breast (cut in strips finas)
- 200 g ripe mango (diced)
- 300 g bok choy (cut por the mitad or en trozos large)
- 120 g shallots (sliced finas)
- 12 g garlic (chopped)
- 20 g fresh ginger (grated)
- 60 ml soy sauce
- 30 ml rice vinegar
- 30 ml honey
- 10 ml toasted sesame oil
- 45 ml vegetable oil (divided)
- 16 g cornstarch (divided)
- 120 ml water (divided)
- 1 g red pepper flakes
- 9 g sesame seeds (tostadas)
- 10 g chives (chopped)
- 3 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the rice noodles in a large bowl and cover with hot, not boiling, water for 12 minutes until flexible. Drain, rinse under cold water, and toss with 1 teaspoon vegetable oil to prevent sticking.
- 2
2. While the noodles soak, make the sauce. Blend the mango with soy sauce, rice vinegar, honey, half of the ginger, half of the garlic, sesame oil, red pepper flakes, and 60 ml (1/4 cup) water until smooth.
- 3
3. In a bowl, mix 1 tablespoon cornstarch with 1 tablespoon water. Add this mixture to the chicken strips along with salt and black pepper. Toss well to lightly coat the chicken.
- 4
4. Heat a large skillet or wok over medium-high heat. If using temperature control, aim for a well-heated cooking surface around 400°F/205°C. Add 2 tablespoons vegetable oil and cook the shallots for 5 to 7 minutes, stirring, until golden and crisp. Transfer to a paper towel-lined plate.
- 5
5. In the same skillet, add the chicken and cook for 5 to 6 minutes over medium-high heat until browned and it reaches a safe internal temperature of 165°F/74°C. Remove temporarily.
- 6
6. Add the bok choy, the remaining garlic, the remaining ginger, and 1 tablespoon water to the skillet. Stir-fry for 3 minutes until the bok choy is tender but still vibrant and juicy. Remove with the chicken.
- 7
7. Pour the mango sauce into the skillet and bring it to a gentle simmer over medium heat. Mix the remaining cornstarch with the remaining water and add it to the skillet. Cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.
- 8
8. Return the chicken to the skillet along with the drained rice noodles. Toss for 2 to 3 minutes to glaze the chicken well and heat the noodles through. Add the bok choy back in and gently toss so it does not break apart.
- 9
9. Divide among plates and finish with the crispy shallots, toasted sesame seeds, and chopped chives. Serve immediately.
Chef tips
For the best texture contrast, do not cover the shallots once fried. If your mango is very sweet, add a few extra drops of rice vinegar to balance the sauce.
Substitutions
You can substitute the chicken with boneless thighs or firm tofu. Bok choy can be replaced with Chinese spinach or tender kale. Honey may be replaced with brown sugar or maple syrup, though the flavor will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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