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Chicken and Mango Stir-Fry

Chicken and Mango Stir-FryMangoes have not always been a major cooking ingredient in Chinese cooking but with the introduction of modern fusion cuisine, it has become a popular staple.

Recipe Ingredients:

1 tablespoon cornstarch
1 teaspoon light soy sauce
1 tablespoon Shao Hsing rice cooking wine or dry sherry
1 pound skinless, boneless chicken breasts, legs or thighs
1/3 cup chicken broth
1 tablespoon fresh lemon juice
2 teaspoons fish sauce
1 tablespoon oyster sauce
2 teaspoons granulated sugar
3 tablespoons canola oil
2 teaspoons minced garlic
3 tablespoons finely julienned ginger
1/2 teaspoon red chili flakes
1/2 small onion, cut into 1/2-inch dice
1/4 cup julienned red bell pepper
8 asparagus, cut on the bias into 1-inch pieces
1 teaspoon cornstarch mixed with 1 tablespoon water
1 medium mango, peeled, pitted and cut into 1-inch cubes
1/3 to 1/2 cup chopped macadamia nuts (optional)

Cooking Directions:

  1. In a medium sized mixing bowl combine the 1 tablespoon cornstarch, soy sauce, rice cooking wine or sherry and 1 tablespoon canola oil. Cut the chicken into 1-inch cubes and add to the marinade and mix well. Refrigerate uncovered for 30 seconds
  2. In a small bowl combine the chicken broth, lemon juice, fish sauce, oyster sauce and granulated sugar. Set aside.
  3. Heat a 14-inch flat bottomed wok or skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl 1 tablespoon of the canola oil into the wok and carefully add the chicken mixture spreading it evenly in the wok. Cook undisturbed for about 1 minute or until the chicken starts to brown. Using a metal spatula, stir-fry for 1 to 2 minutes or until the chicken is lightly browned but not cooked through. Transfer to a warm plate and set aside.
  4. Add the remaining 1 tablespoon canola oil to the wok and swirl around. When hot, add the garlic, ginger and red chili flakes and stir-fry for 10 seconds. Add the onion, bell pepper and asparagus and stir-fry for 1 minute. Add the sauce mixture and stir-fry for another 30 seconds.
  5. Return the chicken to the wok and stir-fry for another 1 to 2 minutes or until the chicken is just cooked through.
  6. Add the cornstarch mixture and mango and toss to coat until sauce has thickened, about 30 seconds. Transfer to warm serving platter and sprinkle with the nuts.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 460; Total Fat: 24g; Saturated Fat: 3g; Cholesterol: 105mg; Total Carbs: 20g; Fiber: 2g; Protein: 40g; Sodium: 510mg.

Recipe and photograph courtesy of CanolaInfo.org.