Wednesday, April 17, 2013

Mango Chili Chicken

Mango Chili Chicken

1/3 cup mango chutney, snipped
2 teaspoons hot chili garlic sauce
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 teaspoons cooking oil
1 to 3 small dried hot chili peppers
1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
1 red sweet pepper, cut into 1- to 2-inch strips
1 mango, seeded, peeled, and cut into thin strips
2 cups hot cooked rice

1. For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.
Cooking Hot Peppers
Be sure area is well ventilated when cooking the hot peppers.

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