Mango Chicken

15 ingredients
12 steps

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)

Directions

  1. 1
    Cut chicken into three 4 inch pieces.
  2. 2
    Seed, core and cut peppers into 1-inch pieces.
  3. 3
    Slice onions into 1 1/2-inch lengths.
  4. 4
    Peel and pit mangoes and cut into 2/3-inch pieces.
  5. 5
    Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
  6. 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. 7
    Transfer to plate.
  8. 8
    Add remaining oil to wok; stir-fry peppers for 2 minutes.
  9. 9
    Stir in ginger, cook for 30 seconds.
  10. 10
    Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
  11. 11
    Stir in onions and mango.
  12. 12
    Sprinkle with cashews (if using).

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