Ingredients
-
-
1/4
-
1 1/2
-
1/4
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1
-
1
-
-
2
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Stir-Fried Chicken With Mango and Peppers, This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can’t post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it’s a filling meal in itself., This was delicious and going to be repeated. The only suggestion I would make is to double or even triple the sauce. I also used about half of a red onion sliced thinly vertically as I didn’t have a shallot and I think I would do that again. I also added a little dry sherry to the marinade. Even though I made a few changes I still felt this recipe deserved the 5 stars. I will be moving this to my Tried and True folder. PS I did buy the book, used, online – looks like there are quite a few wonderful recipes.
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Steps
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1
Done
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Mix the Marinade Ingredients in a Bowl. |
|
2
Done
|
Put the Raw Chicken in and Let It Sit For Half an Hour. |
|
3
Done
|
Mix the Sauce Ingredients in Another Bowl and Put Aside. |
|
4
Done
|
Break Off the Star Arms of the Anise and Throw Away the Middle. |
|
5
Done
|
Carefully Press Between Your Fingers Until You Hear a Crack. |
|
6
Done
|
in a Non-Stick Frying Pan or a Wok, Heat the Oil and the Star Anise on High Heat. |
|
7
Done
|
Put in the Chicken and Stir-Fry For About 4 or 5 Minutes, Until the Chicken Is Opaque. |
|
8
Done
|
Put in the Pepper Slices, Ginger, Garlic and Shallots and Stir-Fry For Another Minute. |
|
9
Done
|
Put in the Sauce Ingredients and Stir to Mix Until It Thickens a Bit. |
|
10
Done
|
It Should Take About Another Minute. |
