Pollo con mango y piña picantes y arroz

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup jasmine rice, uncooked
• 1.5 cups fresh pineapple, cut into chunks
• 1 large ripe mango, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons avocado oil or other neutral oil
• Salt and freshly ground black pepper, to taste
• Optional garnish: fresh cilantro, sliced green onions, sesame seeds

Preparación

1. 1

   Cook the jasmine rice according to package directions. While the rice simmers, prepare all other ingredients: cube the chicken, chop the vegetables, and dice the fruit. Pat the chicken cubes dry with a paper towel and season lightly with salt and pepper.

2. 2

   Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. 3

   Reduce the heat to medium. Add the chopped bell peppers and red onion to the same skillet and sauté for 4-5 minutes, until they begin to soften but remain crisp-tender.

4. 4

   Add the minced garlic and grated ginger to the pan. Stir constantly and cook for 30-60 seconds until fragrant.

5. 5

   Pour the soy sauce, rice vinegar, honey, and sesame oil into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.

6. 6

   In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Pour the slurry into the skillet, stirring continuously. Bring the sauce to a simmer and cook for 1-2 minutes until it thickens into a glossy glaze.

7. 7

   Return the seared chicken to the skillet. Add the fresh pineapple and mango chunks. Gently fold everything together to coat in the sauce and let it simmer for 2-3 minutes for the fruit to warm through and the flavors to meld.

8. 8

   Serve immediately over the cooked jasmine rice. Garnish with fresh cilantro, sliced green onions, and sesame seeds, if desired.