Mango Chicken

Sassy Sandra's Note:

This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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).

Reviews

[Abi Fae]

I didn't add any sugar, since the mangoes are very sweet by themselves. It was a very good recipe! Next time I will add some serrano peppers to increase the heat. Thank you for sharing this. I will definitely make it again.

[Larry]

Excellent recipe! It will become one of our gourmet favourites at our home. I made with one of our large local Aussie mangoes right off the tree and it was suburb. Any more of these treasures Susan?