Ingredients
1 lb. Boneless Skinless Chicken Breasts (cut in bite-size pieces)
1-inch Fresh Gingerroot (finely chopped)
1 tbsp. Fresh Garlic (minced)
1 tsp. Chili Pepper Flakes
1 tbsp. Soy Sauce
1 tbsp. Cooking Wine (or Sherry)
2 Medium Fresh Mangoes
1 Medium Red Pepper (cut in strips)
1 10 oz. Can Baby Corn Cobs (cut in ½)
4 Scallions (Green Onions)(cut in ½ inch pieces)
3 oz. Snow Peas (optional)
3 tbsp. Vegetable Oil
1 tbsp. Dark Soy Sauce
1 tbsp. Sesame Oil
2 tbsp. Rice Wine (or Rice Vinegar)
1 tbsp. Sugar
Salt and Pepper to Taste
Preparation
• In a bowl mix gingerroot, garlic, chili flakes, soy, and wine
• Toss the chicken in the bowl mixture to coat evenly and set aside
• Prepare the mangos
o Cut 1/2 inch off the top and bottom of each mango and place standing up on a flat surface
o Peel the mango with a sharp knife from the top downwards, rotating until complete
o Make vertical cuts about 1 inch apart around the mango
o Make horizontal cuts about 1 inch apart making a crosshatch pattern around the mango
o Starting from the top use the knife to slice downwards creating cubes from the mango flesh
o Scrape any additional flesh from the seed and place mango flesh in a bowl and set aside
• Mix the dark soy, sesame oil, rice wine, and sugar in a bowl and set aside
• Heat the vegetable oil in a skillet (or wok) until hot
• Add the chicken (and marinade mixture) to the skillet and stir until lightly browned
• Add the red pepper, baby corn, scallions, and snow peas to the skillet and stir for 2 / 3 minutes
• Add the dark soy and sesame oil mixture and stir for about 2 minutes
• Add the mango, stir and heat thoroughly for about 2 minutes
• Add salt and pepper to taste