Ingredients
-
1 red pepper
-
1 yellow pepper
-
1 green pepper
-
3 green onions
-
2 mangoes
-
2/3 cup chicken stock
-
3 tablespoons sugar
-
2 tablespoons soy sauce
-
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
-
4 teaspoons curry paste
-
4 teaspoons cornstarch
-
4 teaspoons vegetable oil
-
1 tablespoon minced gingerroot
-
1/4 cup cashews
-
1 lb boneless skinless chicken breast (4 breasts)
Instructions
- Cut chicken into three 4 inch pieces.
- Seed, core and cut peppers into 1-inch pieces.
- Slice onions into 1 1/2-inch lengths.
- Peel and pit mangoes and cut into 2/3-inch pieces.
- Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
- 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.
- Add remaining oil to wok; stir-fry peppers for 2 minutes.
- Stir in ginger, cook for 30 seconds.
- Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
- Stir in onions and mango.
- Sprinkle with cashews (if using).