:max_bytes(150000):strip_icc()/1280px-Mango_chicken_-1344355388--5889d9783df78caebc7a2b1a.jpg)
This recipe is reprinted with permission from a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted courtesy of Douglas & McIntyre .Author Stephen Wong writes: This is a good example of new-style Chinese cooking which incorporates different fresh fruits as flavorings.
Ingredients
- 3/4 lb Boneless, skinless chicken breast, sliced
- 1 1/2 teaspoons soy sauce
- 1/4 teaspoon salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons ketchup
- 1 1/2 teaspoons sugar
- 2 tablespoons water
- 1 Star anise
- 1 tablespoon canola oil
- 1/2 Medium green bell pepper, sliced
- 1/2 Medium red bell pepper, sliced
- 1 tablespoon grated ginger
- 1 teaspoon garlic
- 1 Large shallot, chopped
- 2 Large mangoes, peeled, pitted, thinly sliced
- 16 Toasted pecan halves
- 2 sprigs cilantro
Steps to Make It
-
Gather the ingredients.
-
Combine chicken and marinade ingredients (soy sauce, salt, white pepper, and cornstarch) and marinate for 30 minutes.
-
Combine sauce ingredients (cider vinegar, ketchup, sugar, water) and set aside.
-
Break off radial pieces of star anise and discard woody centre.
-
Gently press with knife to crack lightly.
-
In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
-
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
-
Garnish with pecans and cilantro and serve.
Recipe Tags: