- Portion size 4 servings
- 1 lb boneless skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper
- 1 mango
- 3 tablespoons vegetable oil
- 1/3 cup sliced shallot
- 1/3 cup sliced onion
- 2 teaspoons finely chopped hot pepper
- 2 cloves garlic minced
- 1/4 cup chopped sweet red pepper
- 1 cup chicken stock
- 4 teaspoons fish sauce
- 2 teaspoons lime juice
- 3/4 teaspoons granulated sugar
- 1 cup loosely packed mint leaf
Cut chicken breasts into 1-inch chunks. In bowl, stir together chicken, cornstarch, soy sauce and pepper; let stand for 15 minutes.
Meanwhile, peel and cut mango into 1/2-inch chunks. Set aside.
In shallow Dutch oven or wok, heat oil over medium-high heat; stir-fry shallots until golden, about 3 minutes. Add chicken mixture, hot pepper and garlic; stir-fry for 4 minutes. Stir in mango and red pepper until combined.
Add chicken stock, fish sauce, lime juice and sugar; bring to boil and boil, stirring, until slightly thickened, about 2 minutes. Stir in mint.