Yields
4 servings
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ingredients
1
lb(s) boneless skinless chicken breasts
2
Tbsp cornstarch
1
Tbsp soy sauce
¼
tsp pepper
1
mango
3
Tbsp vegetable oil
⅓
cup sliced shallots or chopped onion
2
tsp finely chopped hot pepper
2
clove garlic, minced
¼
cup chopped sweet red pepper
1
cup chicken stock
tsp fish sauce
tsp lime juice
¾
tsp granulated sugar
1
cup loosely packed fresh mint leaves
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directions
Step 1
Cut chicken breasts into 1-inch chunks. In bowl, stir together chicken, cornstarch, soy sauce and pepper; let stand for 15 minutes.
Step 2
Meanwhile, peel and cut mango into ½-inch chunks. Set aside.
Step 3
In shallow Dutch oven or wok, heat oil over medium-high heat; stir-fry shallots until golden, about 3 minutes. Add chicken mixture, hot pepper and garlic; stir-fry for 4 minutes. Stir in mango and red pepper until combined.
Step 4
Add chicken stock, fish sauce, lime juice and sugar; bring to boil and boil, stirring, until slightly thickened, about 2 minutes. Stir in mint.