Singapore chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken breast | |
| 1 | Green pepper | |
| 1 | Yellow pepper | |
| 1 | Red pepper | |
| 3 | Green onions | |
| 1 | Mango | |
| ⅔ | cup | Chicken stock |
| 3 | tablespoons | Granulated sugar |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Rice vinegar |
| 4 | teaspoons | Cornstarch |
| 4 | tablespoons | Curry paste |
| 4 | teaspoons | Oil |
| 1 | tablespoon | Gingerroot; minced |
| ¼ | cup | Roasted cashews |
Directions
1. Cut chicken into ¾-inch pieces. Seed, core and cut peppers into 1-inch pieces.
2. Slice onions into 1-½-inch lengths. Peel and pit mango; cut into ¾-inch pieces.
3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
4. In wok or skillet, heat half of the oil over high heat; stir-fry chicken for 4 minutes or until no longer pink inside. Transfer to plate.
5. Add remaining oil to wok; stir-fry peppers for 1-½ minutes.
6. Stir in ginger; cook for 30 seconds.
7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until sauce is thickened and chicken is hot.
8. Stir in onions and mango. Sprinkle with cashews.
Originally posted to rec.food.recipes by Robin Cowdrey <robinc@...> on 9 Nov 1997 10:27:24 -0700 Recipe by: Canadian Living Magazine - April 1997 Posted to recipelu-digest Volume 01 Number 297 by RecipeLu <recipelu@...> on Nov 23, 1997