Chicken is so tender when stir-fried in the wok!
Hint: don’t cut the mango slices too thin as they will fall apart.
Ingrdients: 1lb boneless chicken breast cut in to bite-sized slices, 1 egg white lightly beaten, 2 tbsp cornstarch, 4 tsp rice wine or dry sherry, 2 tbsp peanut oil, 1/3 cup chicken broth, 2 tsp soy sauce, 1/4 tsp red pepper flakes, 1 tbsp minced ginger, 2 tsp minced garlic, 1 med. green bell pepper julienned, 1/2 cup sliced red onions, 1 ripe mango, peeled and cut into thick slices (about 3/4 cup).
Combine first four ingredients above. Stir until cornstarch dissolves, add 2 tsp of peanut oil and stir. Let sit for 30 minutes. In a small bowl combine broth, soy sauce, red pepper flakes, 2 tsp rice wine and 1/4 tsp cornstarch.
In a 2-quart saucepan bring 1 quart of water to a boil over high heat. ad tbsp of oil to boiling water and reduce heat to low. Add chicken and cook until opaque. Drain chicken. Heat wok with remaining peanut oil , add ginger and garlic, add bell peppers and red onions and stir-fry 1 minute. Add chicken and broth mixture and last stir-fry in the mango. Serves 2-3 as a main dish. Delicious……