Ingredients
-
1
-
1
-
1
-
1
-
3
-
2
-
2/3
-
3
-
2
-
2
-
4
-
4
-
4
-
1
-
1/4
Directions
Mango Chicken, 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!, The recipe says it serves 4 At my house with 2 men, it serves 2 I always have to double to have enough They love it I did not use the curry powder or paste Just left it out Very good , We loved this!!!! Next time i will add water chestnuts
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Steps
|
1
Done
|
Cut Chicken Into Three 4 Inch Pieces. |
|
2
Done
|
Seed, Core and Cut Peppers Into 1-Inch Pieces. |
|
3
Done
|
Slice Onions Into 1 1/2-Inch Lengths. |
|
4
Done
|
Peel and Pit Mangoes and Cut Into 2/3-Inch Pieces. |
|
5
Done
|
Whisk Together Stock, Sugar, Soy Sauce, Vinegar, Cornstarch and Curry Paste. |
|
6
Done
|
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
Done
|
Transfer to Plate. |
|
8
Done
|
Add Remaining Oil to Wok; Stir-Fry Peppers For 2 Minutes. |
|
9
Done
|
Stir in Ginger, Cook For 30 Seconds. |
|
10
Done
|
Add Stock Mixture and Chicken, Cook Stirring For 2 Minutes or Until Sauce Is Thickened and Chicken Is Hot. |
|
11
Done
|
Stir in Onions and Mango. |
|
12
Done
|
Sprinkle With Cashews (if Using). |
