Mango Chicken - Restaurant Style - cooking recipe

Ingredients

1 1/2 cups uncooked long-grain rice (Jasmine Thai)
1 large mango
1 cup snow peas
2 cups broccoli
1/2 lb chicken breast
1/2 cup ketchup
1/4 cup sugar
1/8 cup Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon msg
1/8 teaspoon garlic powder
1 tablespoon cornstarch
4 tablespoons vegetable oil

Preparation

Wash the rice and cook with a couple pinches of salt.
Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
Cut the broccoli into bite-size pieces and set aside on it's own.
Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
In another small bowl, mix the Tabasco, sugar, and ketchup.
3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.