Singapore chicken

Yield: 4 Servings

Measure 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

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

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