Recipe (Serves 4) :
Boneless chicken breast - 1 lb, skinless
Salt - 1/2 tsp
White pepper - 1/4 tsp
Fresh ginger - 1 tsp, finely chopped
Egg white - 1 small
White wine - 2 tbsp
Minced garlic - 1 tsp
Ketchup - 4 tbsp
Hot red pepper sauce - 2 tsp
Sugar - 2 tsp
Soy sauce - 1 tsp
Mango - 1
Green bell pepper - 1 small
All-purpose flour - 2 tbsp
Cornstarch - 2 tbsp
Vegetable oil - 2 tsp
Trim the fat from the chicken and cut the chicken into 2 by 1/2" strips.
In a medium bowl, mix together salt, white pepper, ginger and egg white.
Add the chicken, toss, cover and refrigerate for 20 minutes.
In a small bowl, combine the white wine, garlic, ketchup, red pepper sauce, sugar and soy sauce. Set aside.
Peel the mango and cut into 2 by 1/2" strips.
Place the mango strips in a bowl of hot water for 10 minutes; drain.
Core and seed the green pepper and cut into 2 by 1/2" strips.
In a small bowl, mix the flour and cornstarch together.
Toss with the marianted chicken to coat and set aside.
Heat a nonstick skillet over medium heat.
Add the vegetable oil and chicken pieces.
Stir and separate the chicken pieces.
Cook for 2 minutes.
Add the sauce mixture and green pepper and stir well.
Cook for 1 minute and add the mango.
Cook and stir until well mixed, about 30 seconds.
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.
- The stir-fry would taste best when served with Chinese fried rice or noodles.
I am also sending this stir-fried chicken to the "Eat Healthy Protein Rich" event at Sangeeth's Art of Cooking Indian Food.
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