Vietnamese Chicken and Mango Stir-Fry
Servings: 4
Ingredients:
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1 lb (500 g) boneless skinless chicken breasts
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) soy sauce
1/4 tsp (1 mL) pepper
1 mango
3 tbsp (50 mL) vegetable oil
1/3 cup (75 mL) sliced shallots or chopped onion
2 tsp (10 mL) finely chopped hot pepper
2 cloves garlic, minced
1/4 cup (50 mL) chopped sweet red pepper
1 cup (250 mL) chicken stock
4 tsp (20 mL) fish sauce
2 tsp (10 mL) lime juice
3/4 tsp (4 mL) granulated sugar
1 cup (250 mL) loosely packed fresh 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.
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