| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Chicken, Stir fry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast |
| 1 |
|
Green pepper |
| 1 |
|
Yellow pepper |
| 1 |
|
Red pepper |
| 3 |
|
Green onions |
| 1 |
|
Mango |
| 2/3 |
c |
Chicken stock |
| 3 |
tb |
Granulated sugar |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 4 |
ts |
Cornstarch |
| 4 |
tb |
Curry paste |
| 4 |
ts |
Oil |
| 1 |
tb |
Gingerroot; minced |
| 1/4 |
c |
Roasted cashews |
INSTRUCTIONS
1. Cut chicken into 3/4-inch pieces. Seed, core and cut peppers into 1-inch
pieces.
2. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into
3/4-inch pieces.
3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry
paste.
4. 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.
5. Add remaining oil to wok; stir-fry peppers for 1-1/2 minutes.
6. Stir in ginger; cook for 30 seconds.
7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until
sauce is thickened and chicken is hot.
8. Stir in onions and mango. Sprinkle with cashews.
Originally posted to rec.food.recipes by Robin Cowdrey
<robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700
Recipe by: Canadian Living Magazine - April 1997
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
A Message from our Provider:
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