Mango-Curry Chicken & Rice with Bok Choy & Sesame Seeds

Mango-Curry Chicken & Rice

with Bok Choy & Sesame Seeds

45 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the rich pan sauce, made with yellow curry paste, lime juice, butter, and some diced mango, which you'll drizzle over simply seared chicken. You'll use the rest of the mango to brighten up a side of fluffy rice, then round out the dish with pan-seared bok choy and garlic.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Mango-Curry Chicken & Rice with Bok Choy & Sesame Seeds
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 1 Mango Cheek
  • 1 Lime
  • 2 cloves Garlic
  • 1 Tbsp Yellow Curry Paste
  • 1 oz Salted Butter
  • 1 Tbsp Sugar
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
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Prepare the ingredients & start the sauce
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.

Make the mango rice
2 Make the mango rice
Carefully rinse the rice (sifting 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.
Cook the bok choy
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.

Cook the chicken
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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce & serve your dish
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!

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Mango-Curry Chicken & Rice

Prepare the ingredients & start the sauce
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 Make the mango rice
Carefully rinse the rice (sifting 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.
Make the mango rice
Cook the bok choy
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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the pan sauce & serve your dish
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!

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