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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an old Canadian Living Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice different dish when you have company. Everyone seems to love it! Ingredients:
1 lb boneless skinless chicken breast (4 breasts) |
1 red pepper |
1 yellow pepper |
1 green pepper |
3 green onions |
2 mangoes |
2/3 cup chicken stock |
3 tablespoons sugar |
2 tablespoons soya sauce |
2 tablespoons rice vinegar or 2 tablespoons cider vinegar |
4 teaspoons curry paste |
4 teaspoons cornstarch |
4 teaspoons vegetable oil |
1 tablespoon minced gingerroot |
1/4 cup cashews (optional) |
Directions:
1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lengths.
4. Peel and pit mangoes and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).
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