Search for anything:

Singapore Chicken

chicken - breast, stirfry - chicken

4 boneless skinless chicken breast
1 each sweet green, yellow and red pepper
3 green onions
1 mango
2/3 cup chicken stock
3 tablespoons granulated sugar
2 tablespoons (each) soy sauce and rice vinegar
4 teaspoons (each) cornstarch and curry paste
4 teaspoons oil
1 tablespoon gingerroot; minced
1/4 cup roasted cashews

Cut chicken into 3/4-inch pieces. Seed, core and cut peppers into 1-inch pieces. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into 3/4-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 1-1/2 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.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU