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“This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into three 4 inch pieces.
  2. Seed, core and cut peppers into 1-inch pieces.
  3. Slice onions into 1 1/2-inch lengths.
  4. Peel and pit mangoes and cut into 2/3-inch pieces.
  5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
  6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
  7. Transfer to plate.
  8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
  9. Stir in ginger, cook for 30 seconds.
  10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
  11. Stir in onions and mango.
  12. Sprinkle with cashews (if using).

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