Wednesday, September 22, 2010
Speedy Stir Fry Series - Chicken and Mango Stir Fry
Hi, this is O. again taking a little bit of Jenn's Chocolate Shavings space for my Speedy Stir Fry Series. Despite all the syrupy, sickly sweet concoctions served at many chinese takeout joints, I still enjoy the addition of a sweet element to a stir fry. This Mango and Chicken Stir fry follows a basic quick and simple technique, with some added finely sliced mango. It really brings this simple dish over the top. I find that it makes a perfect end of summer lunch.
Chicken and Mango Stir Fry
Serves 2-3 people
1 large chicken breast
2 tablespoons finely diced garlic
2 tablespoons finely diced ginger
1 tablespoon of peanut oil
5 green onions, cut in half lengthwise, then into 2 inch pieces.
1 mango, sliced into 1/4 inch strips
For the marinade:
2 tablespoons of Shao Hsing rice wine
1.5 tablespoons of soy sauce
2 teaspoons of cornstarch
For the sauce:
1/4 cup of chicken stock
2 teaspoons of Shao Hsing rice wine
1 teaspoon of cornstarch
Mix together the marinade ingredients, making sure to dissolve the corn starch. Slice the chicken into bite sized cubes or strips and add to the marinade. In a separate bowl, mix together the sauce ingredients. Prepare your garlic, ginger, green onions, and mango and reserve.
Heat your wok until it begins to smoke. Add the cooking oil. I sometimes like to add a big chunk of leftover ginger to flavor the oil, but this is optional. Add the chicken and marinade mixture to the wok, spreading it evenly. Let it sear for 30-45 seconds without mixing. Add the garlic and ginger over top and stir fry for 1-2 minutes. Add the green onions and sauce and stir fry for another 2-3 minutes until the chicken is just cooked through. Add the strips of mango, stir a couple times and serve immediately with rice or noodles. Enjoy!