Recipe Blogging

Mango Chicken

1-2 tablespoons groundnut or vegetable oil
1 tablespoon freshly grated root ginger
2 skinless chicken breasts fillets, cut into thin slices
1 tablespoon Chinese cooking wine or dry sherry
1 green chili, deseeded and finely chopped
1 red pepper, deseeded and cut into chunks
1 1/2 ripe mangoes peeled and stoned - puree the flresh of 1 mango and slice the 1/2
150ml (5fl oz) pineapple juice
1-2 tablespoons light soy sauce

Instructions

Heat a work or frying pan over a high heat and add the oil. Add the ginger and stir fry for a few seconds, then add the chicken and toss together. As chicken starts to cook add the wine or sherry, stirring all the time. Add the chili and red pepper and stir fry for 1 minute. Add the mango puree and the pineapple juice and season with the soy sauce and freshly ground black pepper. Let it bubble and reduce for a few minutes until the chicken is cooked through. Add the mango slices and cook for a further 30 seconds or so before serving with steamed jasmine rice