Name: Mango Chicken
Cuisine: China
Ingredients: ½ teaspoon ginger juice mixed with 1 teaspoon white wine; ½ pound chicken cutlets, cut into slices 2 inches long, ½ inch wide, ¼ inch thick; ¼ teaspoon salt; 1½ teaspoons cornstarch mixed with ⅜ cup Chicken Broth; 1 teaspoon minced garlic; ¼ cup fresh water chestnuts, peeled, washed, dried, and cut into ⅛-inch slices; ⅔ cup sweet green peppers, seeded, washed, dried, and cut into pieces ½ inch wide, then diagonally into ½-inch lengths; ½ cup scallions, white portions only, cut on the diagonal into ½-inch pieces; ½ cup mango, peeled and sliced into pieces 1 inch long, ½ inch wide, ¼ inch thick; 2 teaspoons minced ginger; 2½ tablespoons peanut oil; Pinch of white pepper; 1 teaspoon cornstarch; 1 teaspoon light soy sauce; 2 teaspoons oyster sauce; ½ teaspoon sesame oil; ½ teaspoon sugar

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Here is another of the summer favorites of Canton. Mangoes are a most popular fruit, and plentiful, and they are eaten sweet and soft, in desserts, as slightly sour pickles, and stir-fried. To be stir-fried they must be sweet but firm, and as they cook, their wonderful fragrance is released. Thus the name of this dish, “fragrant mango cooked with chicken.”