If you’ve been following along, you would know that I am entirely obsessed with mangoes and am devouring as much as humanly possible while the season lasts. Currently, I have a mango for breakfast over my oatmeal everyday and have several more throughout the day, sometimes over yogurt or ice cream or simply scooped out of the skin.
Mango is also a great cooking ingredient. This Cantonese style mango ginger chicken dish is unique, fresh, and simple to prepare. The ginger’s spiciness draws out the mango’s tang and is complimented by the buttery cashew nuts. Try this texture sensation tonight to impress your family and loved ones.
1/2 lb skinless, boneless chicken thigh cut into bite-sized pieces
1 red bell pepper, diced
3 celery stalks, diced
1/2 onion, diced
1-2 ripe mangoes, diced
1/2 cup roasted cashews
2 tbs minced ginger
1 tbs oyster sauce
1 tbs cooking rice wine
Cooking oil of your choice
Salt and white pepper
Add more oil if necessary and brown the chicken on medium high heat. When the chicken is almost fully cooked, add minced ginger and oyster sauce and cook thoroughly. Add rice wine, stir, and set aside.
In the same wok, stir-fry the vegetables for 1 minute on high heat. Season with salt and white pepper.
Return chicken pieces and warm through with the vegetables. Add mangoes and cashews, stir gently, and immediately transfer onto a serving platter. The residual heat will warm the mangoes through.
Garnish with additional cashew pieces and cilantro leaves.
Serve over steamed rice, over rice noodles, wrapped in lettuce leaves, or wrapped in warm flat bread.
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