Ingredients
-
1
-
1
-
1
-
1
-
3
-
2
-
2/3
-
3
-
2
-
2
-
-
-
-
-
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. |
