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Mango Macadamia Chicken
Makes: 4 servings
Ingredients:
Marinade
2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon chili oil
3/4 pound boneless, skinless chicken breast, cut into 1/2-inch cubesSauce
1/3 cup chicken broth
1 tablespoon fresh lemon juice
2 teaspoons fish sauce
1 1/2 teaspoons sugar2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch dissolved in 1 tablespoon cornstarch1 small ripe but firm mango, 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