MANGO-CHILE CHICKEN½ cup mango chutney2 teaspoons hot chili-garlic sauce1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons oil2 small dried hot chili peppers1-1/2 pounds skinless boneless chicken breasts, cut into strips1 red pepper, thinly slicedMango strips for garnish (optional)
*Serve over white rice.
1. Combine chutney, chili-garlic sauce, ginger and garlic in a small bowl; set aside.console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); } 2. Heat oil in a wok over medium-high heat. Add chile peppers and then chicken. Cook until no longer pink. 3. Add red pepper and cook for 1 – 2 minutes longer. 4. Stir in sauce and heat through. 5. Pour over rice and garnish with mango strips, if desired.
*Serve over white rice.
