Stir fried Chicken with Mango

Once again I made something just for an event on the Foodie blog world, for MM - Mango Mania hosted by Meeta of Whats For Lunch Honey? I should say I managed to come up with it just in the nick of time because today is the last day for the entries. This recipe is from the Chinese cookbook which has become my favourite in no time. The main feature of these Chinese recipes is that the prep work takes the time whereas the cooking is real quick with thin strips of meat and veggies cooked rapidly over high heat. I made this stir fry yesterday and had it for lunch. We had it with plain basmati rice which wasnt a good idea (they didnt taste great together!). I thoroughly enjoyed the stir fry with chunky mango pieces and chicken in a tasty sauce. JM really didnt like the mangoes in his share, but ate it anyways! ;-) So I guess this stir fry is for people who love mangoes and for those who like sweet and spicy stuff in the same dish. The white wine lends a distinct flavor to this dish, so try not to do without it. It also is not very spicy and could be considered kid friendly too!! My only suggestion would be to serve it with fried rice or noodles. Enjoy!!

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



Method:

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.

Serve hot.

Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.


Tip:

1. 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.

I received the "Friendship" award from Trupti of Recipe Center. I am so happy to know that I am lucky enough to be considered a friend by some of the bloggers. Thank you so much Trupti! I really appreciate your loving gesture.

I would like to pass this on to,

Vandana Rajesh of Cooking up something nice
Vani of Mysoorean
Maheswari of Beyond the Usual
Madhuram of Eggless Cooking
Cham of Spice-club

Enjoy your awards and have a nice day!