Vietnamese Chicken and Mango Stir-Fry
This recipe makes 4 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1/4 tsp pepper
- 1 mango
- 3 tbsp vegetable oil
- 1/3 cup sliced shallots or onions
- 2 tsp finely chopped hot pepper
- 2 cloves garlic, minced
- 1/4 cup chopped sweet red peppers
- 1 cup chicken stock
- 4 tsp fish sauce
- 2 tsp lime juice
- 3/4 tsp granulated sugar
- 1 cup loosely packed mint leaves
Preparation
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.
- Keywords : Main Course; Vietnamese; Chicken; Mango; Stir-fry; Mint;
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