Mango Chicken Stir-fry
is a good example of new-style Chinese cooking which incorporates different fresh fruits as flavorings.
- Chicken and Marinade:
- 3/4 lb (375 g) boneless, skinless chicken breast, sliced
- 1 1/2 teaspoons (7 mL) soy sauce
- 1/4 teaspoon (1 mL) salt
- pinch white pepper
- 1 teaspoon (5 mL) cornstarch
- 2 teaspoons (10 mL) cider vinegar
- 1 1/2 teaspoons (7 mL) ketchup
- 1 1/2 teaspoons (7 mL) sugar
- 2 tablespoons (25 mL) water
- 1 star anise
- 1 tablespoon (15 mL) canola oil
- 1/2 medium green bell pepper, sliced
- 1/2 medium red bell pepper, sliced
- 1 tablespoon (15 mL) grated ginger
- 1 teaspoon (5 mL) garlic
- 1 large shallot, chopped
- 2 large mangoes, peeled, pitted, thinly sliced (see instructions at bottom of recipe directions)
- 16 toasted pecan halves
- 2 sprigs cilantro
Combine chicken and marinade ingredients and marinate for 30 minutes.
Combine sauce ingredients 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.
Each serving (not including toasted pecan halves) includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.