Stir-Fried Chicken With Mango and Peppers

"This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself."
 
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photo by Lazarus photo by Lazarus
photo by Lazarus
Ready In:
55mins
Ingredients:
19
Serves:
2
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ingredients

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directions

  • Mix the marinade ingredients in a bowl.
  • Put the raw chicken in and let it sit for half an hour.
  • Mix the sauce ingredients in another bowl and put aside.
  • Break off the star arms of the anise and throw away the middle.
  • Carefully press between your fingers until you hear a crack.
  • In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
  • Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
  • Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
  • Put in the sauce ingredients and stir to mix until it thickens a bit.
  • It should take about another minute.
  • Add the mango slices and mix gently until they're warmed through.
  • Garnish with the pecans and cilantro and serve immediately.

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Reviews

  1. This was delicious and going to be repeated. The only suggestion I would make is to double or even triple the sauce. I also used about half of a red onion sliced thinly vertically as I didn't have a shallot and I think I would do that again. I also added a little dry sherry to the marinade. Even though I made a few changes I still felt this recipe deserved the 5 stars. I will be moving this to my "Tried and True" folder. PS I did buy the book, used, online - looks like there are quite a few wonderful recipes.
     
  2. This was delicious. I wanted to make this recipe as written, without any substitutions, but unfortunately ran into some snags; I substituted chinese 5 spice powder for the star anise and had to make do with some rather crunchy mango. Despite these setbacks, the results were fantastic. I actually enjoyed the slight crunch of the mango. I will definitely make again, ensuring I have ALL the proper ingredients next time. Thanks for posting!
     
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Tweaks

  1. This was delicious. I wanted to make this recipe as written, without any substitutions, but unfortunately ran into some snags; I substituted chinese 5 spice powder for the star anise and had to make do with some rather crunchy mango. Despite these setbacks, the results were fantastic. I actually enjoyed the slight crunch of the mango. I will definitely make again, ensuring I have ALL the proper ingredients next time. Thanks for posting!
     

RECIPE SUBMITTED BY

So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences: Person #1) Eats no meat, but seafood ok. Person #2) Eats no meat, seafood, eggs, cheese or fermented items. Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat. Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds. Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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