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Spicy Mango Chicken

14 Servings

Ingredients:

For the Marinade:
2 tsps. cornstarch
1 tsp. soy sauce
1 tsp. fish sauce
1/2 tsp. chili oil
3/4 lb. boneless, skinless chicken breastss, cut into 1/2-inch cubes
Forthe Sauce:
1/3 cup chicken broth
1 Tbsp. fresh lemon juice
2 tsps. fish sauce
1-1/2 tsps. sugar
2 Tbsps. vegetable oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 tsp. cornstarch dissolved in 1 tablespoon water
1 small ripe but firm mangoes, peeled and cut into cubes
1/3 cup coarsely chopped macadamia nuts

Cooking:

1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 20 minutes. Combine sauce ingredients in a small bowl, stirring until sugar dissolves. Set aside

2. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and red pepper flakes; cook, stirring, until fragrant, about 15 seconds. Add chicken; stir-fry until it is no longer pink in center, 3 to 4 minutes. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add mango and toss to coat with sauce.

3. Transfer chicken on a serving plate and sprinkle on the nuts.

Recipe adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook, Inc. 2006