Recipe - Singapore Chicken

4 Boneless skinless chicken
breast
1 Green pepper
1 Yellow pepper
1 Red pepper
3 Green onions
1 Mango
2/3 cup Chicken stock
3 tablespoon Granulated sugar
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
4 teaspoon Cornstarch
4 tablespoon Curry paste
4 teaspoon Oil
1 tablespoon Gingerroot; minced
One fourth cup Roasted cashews

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

2. Slice onions into 11/2inch lengths. Peel and pit mango; cut into
3/4inch 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; stirfry chicken
for 4 minutes or until no longer pink inside. Transfer to plate.

5. Add remaining oil to wok; stirfry peppers for 1One half 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
robinc@cronus.oanet.com on 9 Nov 1997 10:27:24 0700

Recipe by: Canadian Living Magazine April 1997

Posted to recipeludigest Volume 01 Number 297 by RecipeLu
recipelu@geocities.com on Nov 23, 1997