Mango Stir-fry with Chicken

Makes: 4 servings
Freezes: not recommended
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients

½ lb225g boneless dark chicken, cut in 1”(2.5cm) pieces

½ tsp2mL salt

1 tbsp15mL Vegetable oil

Salt and pepper to taste

2 cloves garlic, minced

½ cup125mL red pepper, cubed

½ cup125mL green pepper, cubed

½ cup125mL Carnation^® Regular, 2% or Fat Free Evaporated Milk

1 apple mango or firm mango, peeled and cubed

1 tbsp15mL ginger, minced

¼ cup50mL cashew nuts, roasted (optional)

1 red chili, sliced (optional)

Directions

1 : Combine chicken and ½ tsp ( 2mL) salt and let marinate.

2 : Heat oil in large skillet over medium high heat. Add chicken and stir fry until no longer pink inside. Season with salt and pepper.

3 : Add garlic, red and green peppers and stir fry, about 2 minutes.

4 : Add milk and slowly loosen the chicken, let the chicken absorb milk. Add ginger and turn off the heat.

5 : Add in the mango and mix the mango through. Serve with rice or noodles.

Tip(s)

Do not marinade the chicken in soy sauce. It will darken the chicken and affect the whiteness of the sauce.

Mango is added last to preserve its flavour and texture.

To thicken the sauce, add cornstarch solution (½ tsp (2ml) + 1 tsp (5ml) water) to the hot sauce.

Pineapple can be used in place of mango.

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