Mango Stir-fry with Chicken
Ingredients
- 1/2 lb (225 g) boneless dark chicken, cut in 1” (2.5 cm) pieces
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) Vegetable oil
- salt and pepper to taste
- 2 cloves garlic, minced
- 1/2 cup (125 mL) red pepper, cubed
- 1/2 cup (125 mL) green pepper, cubed
- 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 apple mango or firm mango, peeled and cubed
- 1 tbsp (15 mL) ginger, minced
- 1/4 cup (50 mL) cashew nuts, roasted (optional)
- 1 red chili, sliced (optional)
Directions
Step 1:
Combine chicken and 1/2 tsp (2 mL) salt and let marinate.
Step 2:
Heat oil in large skillet over medium high heat. Add chicken and stir fry until no longer pink inside. Season with salt and pepper.
Step 3:
Add garlic, red and green peppers and stir fry, about 2 minutes.
Step 4:
Add milk and slowly loosen the chicken, let the chicken absorb milk. Add ginger and turn off the heat.
Step 5:
Add in the mango and mix the mango through. Serve with rice or noodles.
Tips
Do not marinade the chicken in soy sauce. It will darken the chicken and affect the whiteness of the sauce.
Mango is added last to preserve its flavour and texture.
To thicken the sauce, add cornstarch solution (1/2 tsp (2 mL) + 1 tsp (5 mL) water) to the hot sauce.
Pineapple can be used in place of mango.