Mango Chicken

Ingredients
  • 500g boneless skinless chicken breast (4 breasts and cut into 2/3-inch pieces)
  • halved red pepper
  • halved green pepper
  • halved yellow pepper
  • 2 mangoes (peeled and pitted)
  • 2/3 cup chicken stock
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar or cider vinegar
  • 4 teaspoons curry paste
  • 4 teaspoons cornstarch
  • 6 teaspoons vegetable oil
  • 1 tablespoon minced ginger root
  • 1/4 cup cashews (optional)

Directions:

  1. Cut mango into bite-size pieces.
  2. Remove pepper seed, core and cut into 1-inch slices.
  3. Whisk together chicken stock, sugar, soy sauce, vinegar, curry paste and cornstarch.
  4. In wok heat oil over high heat; add ginger root and stir fry. Add chicken for 4 minutes or until no longer pink inside.
  5. Add in peppers and mango and mix well, cook for 30 seconds.
  6. Add stock mixture. Continue cooking for 2 minutes or until sauce is thickened.
  7. Optional to sprinkle with cashew nuts.