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Before you jump to Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now a good deal more popular than in the past and rightfully so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. While we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, merely making a couple of small changes can positively impact day-to-day eating habits.
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Evidently, it’s easy to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to fried rice with honey mustard chicken and spicy mango chutney recipe. To cook fried rice with honey mustard chicken and spicy mango chutney you only need 10 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Provide 350 gms boneless and skinless chicken thighs -
- Use 1 mango sliced
- Provide salt, red chilly powder, cumin seeds
- Prepare Wholegrain mustard
- Use 1 red bellpepper
- You need 1 red onion
- Provide soy sauce
- Provide 1 /2 cup rice
- Get sugar
- Use Cooking oil
Steps to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Mix 2 tbspoon honey with 1 tablespoon wholegrain mustard. Add 1/2 teaspoon chilly powder, and 1 teaspoon salt. Now mix the chicken in it. Transfer the mixture to a baking tray and cover with aluminium foil. Keep it aside for 30 minutes. Preheat the oven at 180 degree C. Place the tray in oven for 45 minutes. Take off the foil, and cook it for another 15 minutes for a crispy brown layer on top.
- Chop the onion and red bellpepper. Boil the rice in 1.5 cups of water. In a pan, heat oil. Now add half chopped onion and half bellpepper. If it wasn't the mystery challenge, I would've also added half chopped carrot and 1 spring onion. Stir it well for 5 minutes. Add half spoonful of soy sauce. Now add rice to it and mix well. Keep stirring for 5 minutes at low heat. Turn off the heat.
- In a pan, heat 1/2 tablespoon oil and add 1 teaspoon cumin powder. Let it pop. Now add rest of the onion. When the onion starts turning golden, add 1/2 teaspoon chillypowder and and 1/2 teaspoon salt. Mix well. Now add the mango. Cover the lid, and let it cook for 5 minutes on low flame. After 5 minutes, mash the chutney with a ladle, and add half a teaspoon sugar in it. Cook it on low flame for another 2 minutes.
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