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Full Online Book HomeLearning KitchenPoultry - Chicken - Thai Mango Chicken Stir-fry
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Poultry - Chicken -  Thai Mango Chicken Stir-fry Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :775

Click below to download : Poultry - Chicken - Thai Mango Chicken Stir-fry (Format : PDF)

Poultry - Chicken - Thai Mango Chicken Stir-fry

1/4 cup hoisin sauce
2 tablespoons Thai fish sauce
2 tablespoons mango nectar or light coconut milk
2 tablespoons orange juice
1 tablespoon peanut butter
1/2 teaspoon hot chili paste
1 pound boneless skinless chicken breast, cut into 1 inch chunks
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon vegetable oil
1 tablespoon chopped fresh ginger root
2 cloves garlic , minced
4 green onions chopped
1 (1 inch) piece of lemongrass (optional), tender part only, smashed and
finely chopped
1 onion chopped
2 sweet red peppers, in 1 inch pieces
1/4 pound mushrooms thickly sliced
2 mangoes, peeled cut into 1 inch chunks
1/4 cup coarsely chopped cilantro, Thai basil or mint or a combination


In a small bowl whisk together hoisin through chili paste. In a large bowl toss chicken with cornstarch and water to coat

Heat oil in wok or non stick skillet. Add chicken and stir-fry until chicken about 3/4 cooked through. Add ginger, garlic green onions and lemongrass and stir fry until fragrant, about 30 sec Add onion and red peppers stir-fry 2 minutes. Add mushrooms and cook for 1 minute. Add mangoes and sauce. Bring to a boil and cook for 2 minutes. Add chopped herbs and remove from heat.

makes 4 to 6 servings

From Heart Smart Cooking for family and friends by Bonnie Stern.

Note: papaya or pineapple was a suggested substitution for the mangoes.

Source: CL BB
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