Title: Singapore Chicken
Categories: Chicken, Stir fry
Yield: 4 Servings

4 Boneless skinless chicken
-breast
1 Green pepper
1 Yellow pepper
1 Red pepper
3 Green onions
1 Mango
2/3 c Chicken stock
3 tb Granulated sugar
2 tb Soy sauce
2 tb Rice vinegar
4 ts Cornstarch
4 tb Curry paste
4 ts Oil
1 tb Gingerroot; minced
1/4 c Roasted cashews

1. Cut chicken into 3/4-inch pieces. Seed, core and cut peppers into 1-inch
pieces.

2. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into
3/4-inch pieces.

3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry
paste.

4. In wok or skillet, heat half of the oil over high heat; stir-fry chicken
for 4 minutes or until no longer pink inside. Transfer to plate.

5. Add remaining oil to wok; stir-fry peppers for 1-1/2 minutes.

6. Stir in ginger; cook for 30 seconds.

7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until
sauce is thickened and chicken is hot.

8. Stir in onions and mango. Sprinkle with cashews.

Originally posted to rec.food.recipes by Robin Cowdrey
on 9 Nov 1997 10:27:24 -0700

Recipe by: Canadian Living Magazine - April 1997

Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
on Nov 23, 1997