Mango Chicken

 

 

Ingredients

Nutrition
Servings 4 Units US

• 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 soya 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)

Directions

1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lengths.
4. Peel and pit mangoes and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).

SUMBER:
http://www.food.com/recipe/mango-chicken-66799