Chinese chicken with mango
Sunday - October 7, 2018 11:12 am ,
Category : RECIPES
Ingredient:
3 skinless, boneless chicken breasts (125 g/4 oz each), cut into thin strips
About 2 tbsp sunflower oil
1 large red pepper, halved, deseeded, and cut into strips
250 g (8 oz) button chestnut mushrooms, halved
2 tsp cornflour blended with 5 tbsp cold chicken stock or water
Salt and black pepper
250 g (8 oz) bean sprouts
About 200 g (7 oz) pak choi, coarsely sliced
60 g (2 oz) roasted cashew nuts, salted or unsalted
1 large ripe mango, peeled and sliced lengthways
Chopped fresh coriander, to serve (optional)
Marinade:
1 tbsp soy sauce
3 tbsp rice wine vinegar or white wine vinegar
3 tbsp clear honey
Method:
Put the chicken in a bowl with the marinade ingredients and mix well. Cover and marinade in the refrigerator for about 2 hours, more if time allows.
Heat 1 tbsp oil over a high heat in a wok or large frying pan. Lift half the chicken from the marinade (reserving it), and stir-fry for 1-2 minutes until golden all over and nearly cooked. Remove the chicken and set aside, then repeat with the remainder.
Heat the remaining oil in the pan, add the red pepper and mushrooms, and stir-fry for 1-2 minutes.
Return the chicken to the wok. Stir the cornflour mixture and pour it into the wok, then and the reserved marinade. Season with salt and pepper and bring to a boil. Add the bean sprouts and pak choi, and stir-fry until the pak choi has just wilted, about 2 minutes. Stir in the cashew nuts and mango slices, and serve at once, sprinkled with chopped coriander if you like.
3 skinless, boneless chicken breasts (125 g/4 oz each), cut into thin strips
About 2 tbsp sunflower oil
1 large red pepper, halved, deseeded, and cut into strips
250 g (8 oz) button chestnut mushrooms, halved
2 tsp cornflour blended with 5 tbsp cold chicken stock or water
Salt and black pepper
250 g (8 oz) bean sprouts
About 200 g (7 oz) pak choi, coarsely sliced
60 g (2 oz) roasted cashew nuts, salted or unsalted
1 large ripe mango, peeled and sliced lengthways
Chopped fresh coriander, to serve (optional)
Marinade:
1 tbsp soy sauce
3 tbsp rice wine vinegar or white wine vinegar
3 tbsp clear honey
Method:
Put the chicken in a bowl with the marinade ingredients and mix well. Cover and marinade in the refrigerator for about 2 hours, more if time allows.
Heat 1 tbsp oil over a high heat in a wok or large frying pan. Lift half the chicken from the marinade (reserving it), and stir-fry for 1-2 minutes until golden all over and nearly cooked. Remove the chicken and set aside, then repeat with the remainder.
Heat the remaining oil in the pan, add the red pepper and mushrooms, and stir-fry for 1-2 minutes.
Return the chicken to the wok. Stir the cornflour mixture and pour it into the wok, then and the reserved marinade. Season with salt and pepper and bring to a boil. Add the bean sprouts and pak choi, and stir-fry until the pak choi has just wilted, about 2 minutes. Stir in the cashew nuts and mango slices, and serve at once, sprinkled with chopped coriander if you like.
