Ingredients: |
Ingredients: for the chicken
3 pounds boneless, skinless chicken
breast
cut into strips
3 ounces hoisin sauce
2 fluid ounces sherry
2 fluid ounces soy sauce
1 fluid ounce sesame oil
1 tablespoon fresh ginger root peeled and minced
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
for the garnish
¼ cup oil
2 tablespoons fresh ginger minced
1 pound green bell pepper seeded and diced
3 each mangos peeled and diced
½ pound waterchestnuts, canned drained (optional)
1 quart chicken stock
¼ cup cornstarch dissolved in 1/2 cup water
1 bunch scallion thinly sliced
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Directions: |
Directions:Marinate the chicken: Combine hoisin sauce, sherry, soy sauce, sesame oil, 1 tablespoon each of
the ginger, sugar and cornstarch and salt and pepper to taste. Pour over the chicken strips, cover
and refrigerate for about 1 hour.
To assemble the dish: Heat the 1/4 cup of oil, add the chicken and it's marinade, stir-fry until
chicken is almost done. Add the peppers, mangos and waterchestnuts, stir fry until peppers are
tender-crisp. Add chicken stock, bring to a simmer and cook until chicken is cooked through, 165
degrees internal temperature for 15 seconds.
Thicken sauce with the cornstarch slurry as necessary.
Garnish with scallions just before serving.
NOTES: This dish can be prepared exhibition style. Display marinated chicken, vegetables and
sauce. Stir-fry chicken to customer's order with a little ginger, when chicken is cooked, add about
1 ounce each of the vegetables and mango, 2 to 3 ounces of sauce, bring to simmer and serve
with steamed rice.
Garnish with scallions. |
This recipe for Chicken with Mango, Scallions and Peppers is from