Side Pannel
Singapore Chicken
Ingredients List
- 4 Boneless skinless chicken
- -breast
- 1 Green pepper
- 1 Yellow pepper
- 1 Red pepper
- 3 Green onions
- 1 Mango
- 2/3 c Chicken stock
- 3 tb Granulated sugar
- 2 tb Soy sauce
- 2 tb Rice vinegar
- 4 ts Cornstarch
- 4 tb Curry paste
- 4 ts Oil
- 1 tb Gingerroot; minced
- 1/4 c Roasted cashews
Directions
1. Cut chicken into 3/4-inch pieces. Seed, core and cut peppers into 1-inch
pieces.
2. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into
3/4-inch pieces.
3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry
paste.
4. 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.
5. Add remaining oil to wok; stir-fry peppers for 1-1/2 minutes.
6. Stir in ginger; cook for 30 seconds.
7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until
sauce is thickened and chicken is hot.
8. Stir in onions and mango. Sprinkle with cashews.
pieces.
2. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into
3/4-inch pieces.
3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry
paste.
4. 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.
5. Add remaining oil to wok; stir-fry peppers for 1-1/2 minutes.
6. Stir in ginger; cook for 30 seconds.
7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until
sauce is thickened and chicken is hot.
8. Stir in onions and mango. Sprinkle with cashews.
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