The other night I was with a friend of mine and we were feeling ambitious, so we decided to tackle a pretty tricky Mango chicken recipe , despite the fact we were missing a lot of the ingredients. The main ingredients are present chicken, mangos, onions, orange juice, soo the rest can be consider optional.

I guess we didn’t realize that having about one third of the amount of orange juice we needed would affect the recipe, so we started anyway. Cook in a pan little pieces of chicken.

When the chicken is almost ready add a half chopped small red onion. Next we put our drop of orange juice, about one thirds cup of it (short two and two thirds cup) and let that sit.

It was the beginnings of a sauce, a very minimally flavored sauce. Once that came to a boil we added the mangos, which were slightly frozen since we had no fresh mangos and were using, well, the frozen ones. Still, everything was cooking nicely. We were getting there. I thought it was an easy chicken recipe. I was wrong.

Lastly, you dissolve 2 tablespoons of cornstarch in a little bit of water, then add it to the sauce to thicken it.
Lacking cornstarch, we substituted flour. Our mistake was not adjusting the water/flour mixture. Since we had so little orange juice, in essence, so little flavor for the sauce, we certainly should have added much less. Instead, the sauce got real thick very fast. It still looked decent though, just really thick, bordering on slop and pretty close to baby food.

When we tasted it we were surprised. In the orange juice sauce we had to look really hard the orange. The flaour captivate all the taste. The recipe was flavourful and the chicken was thoroughly cooked but a few more spices could have been used to really make it memorable.

More onions would have also improved the flavor. We finished up our bowls of mango-chicken-flour slop and marked the recipe. It sure would taste good if we had made it right! It tasted even better than the chicken wing recipe  my mother always prepared for us.