Mango Chicken - cooking recipe

Ingredients
    1 lb boneless skinless chicken breast (4 breasts)
    1 red pepper
    1 yellow pepper
    1 green pepper
    3 green onions
    2 mangoes
    2/3 cup chicken stock
    3 tablespoons sugar
    2 tablespoons soy sauce
    2 tablespoons rice vinegar or 2 tablespoons cider vinegar
    4 teaspoons curry paste
    4 teaspoons cornstarch
    4 teaspoons vegetable oil
    1 tablespoon minced gingerroot
    1/4 cup cashews (optional)
Preparation
    Cut chicken into three 4 inch pieces.
    Seed, core and cut peppers into 1-inch pieces.
    Slice onions into 1 1/2-inch lengths.
    Peel and pit mangoes and cut into 2/3-inch pieces.
    Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
    In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
    Transfer to plate.
    Add remaining oil to wok; stir-fry peppers for 2 minutes.
    Stir in ginger, cook for 30 seconds.
    Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
    Stir in onions and mango.
    Sprinkle with cashews (if using).

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