Stir-Fried Chicken with Mango
This colorful recipe is a nice complement to a stir-fried beef or shrimp with vegetable disk. You may use canned mango if fresh mangos are unavailable.
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationHalal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureFruity, Hot & Spicy, Meaty, Savory, Sweet
- 1 pound skinless, boneless chicken breast
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon finely chopped fresh ginger
- 1 small egg white
- 2 tablespoons white wine
- 1 teaspoon minced garlic
- 4 tablespoons ketchup
- 2 teaspoons hot red pepper sauce
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1 mango
- 1 small green bell pepper
- 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons vegetable oil
Trim the fat from the chicken and cut the chicken into 2 × ½-inch strips. In a medium bowl, mix together the salt, white pepper, ginger, and egg white. Add the chicken, toss, cover, and refrigerate for 20 minutes.
In a small bowl, combine the white wine, garlic, ketchup, red pepper sauce, sugar, and soy sauce. Set aside.
Peel the mango and cut into 2 × ½-inch strips. Place the mango strips in a bowl of hot water for 10 minutes; drain. Core and seed the green pepper and cut into 2 × ½-inch strips.
In a small bowl, mix the flour and cornstarch together. Toss with the marinated chicken to coat and set aside.
Heat a nonstick skillet over medium heat. Add the vegetable oil and chicken pieces. Stir and separate the chicken pieces. Cook for 2 minutes. Add the sauce mixture and green pepper and stir well. Cook for 1 minute and add the mango. Cook and stir until well mixed, about 30 seconds. Remove to a heated serving platter.
2000 Leeann Chin and Katie Chin