Chinese Chicken With Mango

By á-7198

You can take a short cut and buy the pre-cooked chicken strips, heat according to package instructions and just add the mango and sauce.

Ingredients

• 3 Chicken breasts cut into chicken strips
• ginger minced
• can sliced mango or buy fresh
• 4 green onions sliced on a diagonal 1/2" pieces
• 3/4 cup water 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons white vinegar
• 2 teaspoons sugar substitute
• 12 chicken stock cubes or use Better Than Bouillon Chicken Base (find in soup section or gravy section of grocery store)
• 2 teaspoons cornstarch
• oil for frying
• 2 tablespoons oil extra
• Batter for chicken: (you can also forgo any batter)
• 3/4 cup flour
• 1/4 cup self-rising flour
• 1/2 teaspoon salt
• 1 cup cold water

Details

Adapted from google.com

Preparation

Step 1

In medium size bowl, mix the batter till smooth and let stand for 30 minutes, then stir again. Drop chicken strips in batter and then remove 1 at a time, drop in hot oil and fry until golden brown. Drain on paper towels.

Small amount of minced ginger fresh or jarred. Cut the drained mangoes into 1/2" strips. In separate bowl, combine water, soy sauce, sesame oil, vinegar, sugar, chicken stock cube and cornstarch. Heat the extra oil in skillet or wok, add ginger, fry gently for 1 minute. Add combined soy sauce mixture and stir until sauce is boiling, reduce heat and simmer. Add chicken, mangoes and green onions, toss for 3 minutes. Serve immediately as the coating on the chicken will become too moist.