Sweet and Sour Chicken with Fresh Mango
Ingredients
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1 large mango
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2tbsp sunflower oil
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4 Waitrose chicken breast fillets, cut into 1cm pieces
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6 shallots, peeled and chopped
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1tsp Barts Fresh Ginger
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Sweet & Sour Sauce
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2tbsp white wine vinegar
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4tbsp water
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2tbsp each dry sherry,
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2tbsp Waitrose Toasted Sesame Oil
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1tbsp Amoy Dark Soy Sauce
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2tsp Waitrose Golden Granulated Sugar
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2 Waitrose Chicken Stock Cubes
Method
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Make the sauce by combining the water, sherry, sesame oil, vinegar, soy sauce and sugar. Crumble in the stock cubes.
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Remove the skin from the mango and cut the flesh from the stone in long, thin slices, then into 1cm wide strips.
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Heat half the sunflower oil in a wok or large frying pan, add the chicken and quickly brown on all sides for 2-3 minutes. Transfer to a warm plate.
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Heat the remaining oil, add the shallots and cook for 1-2 minutes until softened. Add the ginger followed by the sauce and the mango.
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Bring to the boil and then simmer gently for 3 minutes. Return the chicken to the wok and continue to cook for a further 2-3 minutes until thoroughly cooked. Serve with Basmati rice, cooked according to the instructions on the pack.
Comments
Glossary
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Boil
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Brown
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Chicken
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Chop
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Crumble
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Ginger
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Heat
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How to Cook Rice | Types of Rice | Waitrose
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Mango
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Oil
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Onion
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Peel
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Sherry
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Simmer
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Skin
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Slice
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Soy sauce
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Stock
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Strips
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Sugar
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Vinegar
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Wok
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This recipe was first published in Fri Jan 01 00:00:00 GMT 1999.
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